# What You'll Need:
→ Meats
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Fruit
02 - 1 medium yellow 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 chunks
07 - 1 medium carrot, sliced
→ Pantry & Liquids
08 - 2 tablespoons vegetable oil
09 - 13.5 fl oz coconut milk, full fat
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon tamari sauce
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste
→ Herbs & Garnish
16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving
# How To:
01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
02 - Stir in Thai red curry paste and cook for 1 minute, allowing the flavors to bloom and infuse into the oil.
03 - Add chicken pieces to the pot and brown on all sides for 4 to 5 minutes, ensuring even color development.
04 - Add bell pepper, carrot, and pineapple chunks to the pot. Stir thoroughly to combine all ingredients.
05 - Pour in coconut milk and chicken broth. Stir in fish sauce, tamari sauce, and brown sugar until well incorporated.
06 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally to ensure even cooking.
07 - Remove the lid and simmer uncovered for 5 to 10 minutes to thicken the sauce to desired consistency.
08 - Taste the curry and adjust seasoning with additional salt and black pepper as needed.
09 - Serve hot over jasmine rice, garnished with fresh chopped cilantro and lime wedges on the side.
