Thai Chicken Curry With Pineapple

• 1 tablespoon olive oil
• 1 x cilantro chopped,used for garnish
• 1 x jasmine rice freshed cooked
• 4 cups chicken broth
• 1 x hot chili peppers
• 1 x salt
• 2 tablespoons lime juice fresh
• 1 cup pineapple chunks
• 1/2 cup peas, frozen
• 3 tablespoons brown sugar
• 1 tablespoon curry powder
• 14 ounces coconut milk unsweetened
• 4 x chicken breast halves, boneless, skinless cut into small dice
• 1 x cilantro chopped,used for garnish

1. Heat oil in a large saucepan over medium heat.
2. Add chicken and brown.
3. Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
4. Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
5. Remove from heat, and stir in pineapple.
6. Mix in lime juice and add salt and pepper to taste.
7. Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
8. Serve with chopped cilantro garnish if desired.

olive oil, cilantro, jasmine rice, chicken broth, hot chili peppers, salt, lime juice fresh, pineapple, peas, brown sugar, curry powder, coconut milk, chicken breast halves, cilantro

Taken from recipeland.com/recipe/v/thai-chicken-curry-pineapple-47883 (may not work)