Saturday, December 20, 2014

Pineapple Curry


1 can coconut milk
1 can pineapple chunks (or fresh pineapple cut into chunks)
3 tbsp pineapple juice (save from the can)
2 chicken breast cubed
Thai Kitchens red curry paste - I use 2 1/2 Tablespoons
1 onion cubed
1 red pepper sliced
2 large carrots chopped, or 1 cups worth of chopped baby carrots
1-2 tbl Coconut Aminos (can use 2 tbl soy sauce if not on whole30)
1/2 cup water
2 cloves crushed garlic 
1/4 cup of ghee


Heat ghee in large skilled. Once heated cook chicken half way through on medium heat. Start with 2 tablespoons of curry paste and add to the chicken. After mixing together, pour in half the can of coconut milk. Put the carrots and bell peppers in first because they take longer to cook. Put in water and 1-2 tablespoons coconut aminos (taste after one and see if you want to add the other- I do). Cook until carrots are cooked 1/2 way through. Put in garlic and put the lid on while turning down heat. Add onion, pineapple, pineapple juice, and the rest of the coconut milk. Let cook until veggies are cooked through.

Serve over cauliflower rice and enjoy!

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