Prep 10 mins
Cook 30 mins
This sweet and spicy dish will warm you right up on a dreary night! My best friend taught me how to make this for when her Thai godsons came to visit. I don't know if its terribly authentic, but its "picky young thai boy" approved! Serve with rice, naan, pita or by itself. Some other veggies you might like to add or substitute can include: sugar peas, baby corn, bok choy, whole button mushrooms, bean sprouts (rinsed very thoroughly), green beans, sliced lotus pod, & peanuts.
- 2 lbs skinless chicken thighs, chopped to 3 inch cubes
- 1 head cauliflower, coarsely chopped
- 2 carrots, peeled and sliced into rounds
- 6 large baby portabella mushrooms, sliced
- 3 garlic cloves, chopped
- 1 medium yellow onion, chopped
- 1 lb pineapple chunk
- 1 (14 ounce) can unsweetened coconut milk
- 1 chili pepper, of your choice whole or unseeded
- 1 teaspoon kosher salt, to taste
- 1 teaspoon black pepper
- 1⁄2 teaspoon chili powder, to taste
- 2 teaspoons sugar
- 2 tablespoons jamaican style curry powder, or homemade paste with fish oil
- Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
- Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
- Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
- Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
- Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.