# What You'll Need:
→ Protein
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 full-fat coconut milk
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste
→ Garnish & Accompaniments
16 - Fresh cilantro, chopped
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving
# How To Make It:
01 - Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Add the minced garlic and grated ginger, cooking for 1 minute until fragrant and aromatic.
03 - Stir in the Thai red curry paste and cook for another minute, allowing the flavors to develop.
04 - Add the chicken pieces and brown on all sides for 4–5 minutes until lightly caramelized.
05 - Add the sliced bell pepper, carrot, and pineapple chunks. Stir thoroughly to combine all ingredients.
06 - Pour in the coconut milk and chicken broth. Stir in the fish sauce, soy sauce, and brown sugar until well incorporated.
07 - Bring to a gentle simmer, cover partially, and cook for 20 minutes, stirring occasionally to ensure even cooking.
08 - Remove the lid and simmer uncovered for 5–10 minutes to allow the sauce to thicken to desired consistency.
09 - Taste the curry and adjust seasoning with salt and freshly ground black pepper as needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges on the side.
