Sweet and with just a hint of spice, this is a great introduction recipe for a curry novice. The pineapple pairs incredibly well with the curry flavors, along with creamy, sweet coconut milk and savory onions and peppers.
Makes: 10 Servings | Serving Size: 1 cup rice, 1 cup curry
Prep Time: 10 min | Cook Time: 8 hrs | Total Time: 8 hr 10 min
Ingredients:
- 1 large, white onion, sliced into strips
- 2 1/2 pounds chicken breasts, cut into bite-sized chunks
- 20-ounce can pineapple chunks, drained (reserve 1⁄2 cup of thejuice)
- 1⁄2 cup red curry paste
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons grated, fresh ginger root
- 1 tablespoon palm sugar (or brown sugar)
- 1 can (13.66 ounces) lite coconut milk
- 2 large bell peppers, seeded and cut into bite-sized chunks
- 12 cups white rice, cooked
- 2 tablespoons cilantro (optional for garnish)
Directions:
- Place sliced onions on the bottom of the slow cooker and add chicken.
- Mix reserved pineapple juice, curry paste, fish sauce, lime juice, ginger, and sugar together in a smallbowl. Pour over chicken.
- Cook on low for about 7 hours.
- Add coconut milk, pineapple, and bell peppers and cook on low for another 30-45 minutes until peppers are tender, but not soft.
- Serve 1 cup of curry over 1 cup of rice and garnish with cilantro if desired.
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