Thai chicken curry recipe March 26, 2014 woody Blog Thai chicken curry recipe 1 lb skinless, boneless chicken breasts, cut into -in. chunks 2 tsp curry powder 2 tsp vegetable oil 1 large bell pepper, sliced 1 large onion, chopped 2 tsp minced garlic 1 can (14 oz) coconut milk 1 can (8 oz) pineapple chunks in juice, not drained 1 tsp salt 1/4 tsp crushed red pepper or as much as you need Directions Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside. Heat 1 tsp oil in a large nonstick skillet, add the bell pepper and onion and sauté over medium-high heat 5 minutes or until crisp-tender. Add remaining 1 tsp oil and the chicken chunks; sauté 2 minutes or until chicken is lightly browned. Stir in garlic; cook 1 minute or until fragrant. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.