# What You’ll Use:
→ Protein & Produce
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple, cut into chunks
07 - 2 tablespoons vegetable oil
→ Liquids & Canned Goods
08 - 1 can (14 oz) full-fat coconut milk
09 - 0.5 cup chicken broth
10 - 2 tablespoons soy sauce or tamari
11 - 1 tablespoon fish sauce, optional
12 - Juice of 1 lime
→ Spices & Seasonings
13 - 2 tablespoons curry powder
14 - 1 teaspoon ground turmeric
15 - 0.5 teaspoon chili flakes
16 - Salt and pepper to taste
17 - Fresh cilantro for garnish
# How-To:
01 - Heat vegetable oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4 to 5 minutes. Remove chicken to a plate and set aside.
02 - In the same pan, add onion and bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Add garlic and ginger; cook for 1 minute until fragrant. Sprinkle in curry powder, turmeric, and chili flakes. Stir for 30 seconds to release spice flavors.
04 - Return chicken to the pan. Add pineapple chunks and mix well. Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir to combine.
05 - Bring to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.
06 - Stir in lime juice and adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.
