# What You'll Need:
→ Protein & Produce
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium 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, cut into chunks
07 - 2 tablespoons vegetable oil
→ Liquids & Canned Goods
08 - 1 can (14 oz) coconut milk, full fat
09 - 1/2 cup chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce, optional
12 - Juice of 1 lime
→ Spices & Seasonings
13 - 2 tablespoons curry powder
14 - 1 teaspoon ground turmeric
15 - 1/2 teaspoon chili flakes, or to taste
16 - Salt and pepper, to taste
17 - Fresh cilantro, for garnish
# How To Make It:
01 - Heat vegetable oil in a large, deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4-5 minutes. Transfer chicken to a plate and set aside.
02 - In the same pan, add chopped onion and bell pepper slices. Sauté for 3-4 minutes until softened.
03 - Add minced garlic and grated ginger; cook for 1 minute until fragrant. Sprinkle in curry powder, turmeric, and chili flakes. Stir for 30 seconds to release spice flavors.
04 - Return cooked chicken to the pan. Add pineapple chunks and mix well.
05 - Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir to combine thoroughly.
06 - Bring to a gentle simmer. Cover and cook for 15-18 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
07 - Stir in lime juice and adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.
