Thai chicken curry recipe

    • 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



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.