Ingredients

  • 600-800g chicken thighs, cut into equal sized chunks
  • 250-350g bell pepper
  • 225g yellow curry paste
  • (3) 13.5oz organic lite coconut milk
  • (1) 20oz can of Dole pineapple chunks in 100% pineapple juice
  • 0.5 cups sugar
  • 2 tsp kosher salt

Steps

  1. Add all ingredients to pot
  2. Boil until bell peppers are soft
  3. Serve with rice

Test

Let raw chick marinate in coconut milk, curry paste and salt before cooking