This was today's lunch of mine, maybe it could be tomorrow's lunch of yours? Yield – 4 servings Preparation Time – 15 minutes Cooking Time – 15 minutes
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
Cook the rice, as directed. In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up. Stir in the pineapple, bell pepper slices and pieces of chicken. Let it cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle. Serve Chicken Pineapple Curry over or on the side to rice with cilantro and green onion garnish. You can also add some cooked vegetables, for a bit helthier meal as I did.