Pineapple Coconut Chicken Curry

Ingredients

• 1 Tablespoon Olive oil
• 2 Chicken Breasts (Boneless, skinless and sliced thin)
• Kosher salt (to taste, starting with 1 teaspoon)
• 2 Tablespoons Curry Paste
• 1/2-1 Tablespoon Curry Powder (I like 1/2-3/4)
• 1 1/2 teaspoons Ginger (Fresh Grated)
• 6 Cloves Garlic (Minced)
• 1 Onion (Sliced )
• 1 Red Bell Pepper (Quartered, seeded and sliced)
• 1 Green Bell Pepper (Quartered, seeded and sliced)
• 1 1/2 Cups Carrots (Sliced)
• 2 Cans Coconut Milk (Unsweetened 13.5 ounces each)
• 1 2/3 Cups Cream of Coconut
• 6 Ounces Pineapple Juice
• 3/4 Pineapple (Cored and Chopped)
• 6 Ounces Whole Cashews
• Cilantro (Chopped for garnish)

Instructions

1. 1

   In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.

2. 2

   Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.

3. 3

   Add the veggies and turn the heat to medium. Cook until tender, about 10 minutes.

4. 4

   Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.

5. 5

   Throw in cashews right before serving over perfectly cooked white rice. Garnish with cilantro if desired.