Coconut Pineapple Chicken Curry

Cook 3 cubed chicken breasts and set aside.

I have pan cooked them and battered and fried them. Frying them adds more fat (though if you use coconut oil, it's a healthy fat) and takes more time but... YUM!

1 green bell pepper, chopped

1 med-lrg onion, chopped

3 small or 2 medium carrots, cut into thin 1-2 inch long strips

2-4 Tbsp. minced garlic (I like a lot)

Saute the above for 5-8 minutes (I use coconut oil or grapefruit seed oil)

Add:

1 can coconut milk

1 Tbsp red curry paste

1/4 tsp ground ginger

Fresh ground black pepper, sea salt and cayenne to taste.

Drain the juice from one can of pineapple chunks and set aside. Or use 1/2 of a fresh pineapple cut into chunks and 1 cup of pineapple juice.

Add pineapple to pan with veggies and coconut milk.

Add: 3 Tbsp corn starch to pineapple juice until blended then add to pan.

Allow sauce to thicken then add chicken.

Serve over rice.