Becca's Pineapple Curry

Curry was the first recipe that really sparked my interest in cooking. I had a favorite Thai restaurant at home where I was constantly ordering their pineapple curry. I also have an Aunt from Thailand who didn't want to give away her special recipes :) I then sought out the perfect Thai curry recipe. After researching traditional recipes and Americanized ones, I put this recipe together.

Ingredients

• Olive oil, drizzle

• ½ yellow onion, chopped

• 3 garlic cloves, minced

• 2 whole carrots, chopped

• 1 zucchini, chopped

• 1 bell pepper, chopped

• Some frozen peas, defrosted

• Can of pineapple chunks and juice

• ½ jar of Thai Kitchen Red Curry Paste

• 1 can of coconut milk, unsweetened

• Cayenne Pepper (¼ tsp maybe?)

• Salt

• Pepper

• 1 cup of rice 

• Can of chickpeas, drained (optional)

Directions

1. Heat oil and sauté chopped onion and garlic

2. Once the onion is translucent, put approximately ½ of the jar of curry paste in the pan & mix

3. After about 3 minutes of releasing the aroma of the curry paste, add the coconut milk and about 1/4 cup of pineapple juice

4. Bring to a light boil and then add the veggies (typically start with the hardest veggies first)

5. If you want to add chickpeas, add them at the same time as your softer veggies and pineapple

6. Simmer for about 20 minutes (or until you get impatient) 

7. Add your seasonings to taste and serve on a bed of rice

**Note: this is also really good with ramen noodles cooked in the broth instead of the rice**