Rainbow Chicken Curry
This colorful twist on the popular fakeout takeout Chicken Pineapple Curry Recipe will not disappoint!
Servings - 8 servings
Ingredients
- 2 - 15 oz. cans coconut milk
- 2 - 15 oz. cans coconut cream not the pina colada kind :)
- 3 Tbsp red curry paste
- 1 tsp ground ginger
- 1 tsp garlic powder
- 15 oz. can pineapple chunks
- 1 small red bell pepper diced
- 16 oz. bag frozen peas and carrots
- 4 small boneless, skinless chicken breasts diced or sliced
- Cilantro and green onion optional garnish
- 1 1/2 cups brown, white or basmati rice
Instructions
- Cook the rice, as directed.
- In a large saucepan or skillet, whisk the coconut milk and coconut cream, curry paste, 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 chunks, bell pepper pieces, peas and carrots, and pieces of chicken. Bring to bubbling and then simmer about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
- Serve Rainbow Chicken Curry over rice with optional cilantro and green onion garnish.