Thai Chicken Curry With Pineapple - cooking recipe

Ingredients

1 tablespoon oil
4 boneless skinless chicken breast halves, cut into small dice
4 cups chicken broth
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to )
3 tablespoons brown sugar
1/2 cup peas, frozen
1 cup pineapple chunk
2 tablespoons fresh lime juice
salt and pepper
jasmine rice (freshly cooked)
Garnish
chopped cilantro

Preparation

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