Ingredients
- 2 – 15 oz. cans light coconut milk
- 3 Tbsp red curry paste
- 1 Tbsp curry powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- 15 oz. can pineapple chunks, well drained
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 chicken breasts, diced
- Cilantro and green onion, optional garnish
- 1 1/2 cup brown, white or basmati rice
Directions
- Cook the rice, as directed.
- In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, garlic powder.
- Stir in the pineapple, bell pepper slices and pieces of chicken. Let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
- Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.
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