Let me paint a picture so you know how good this curry was… My husband and I LOVE Thai Curry, so when I was a child bride-I mean newlywed, I pulled out my better homes and gardens cookbook found a curry and cooked it up. We decided it was good but how do I make it taste more soupy and more like the restaurant? After a loooong cooking learning curve, an average attempt of one per year, fast forward 8 years to last night and I’m not gonna lie this is better than any Thai restaurant. Plus I loaded it up with veggies which makes it perfect. It’s spicy, sweet and oh so delicious.
Serves 4: 2 cooked chicken breasts, cubed butternut squash cooked till fork tender (get the kind from Costco that’s already cut up to save time) 1 red or green pepper, 1 green chile pepper 1 hot pepper of choice ( I used cayenne, Serrano or jalapeño would be a good choice too) 2 cloves garlic, half an onion, 4-5 baby carrots, 1 can of pineapple chunks in 100% pineapple juice, cilantro, 3 tbsp yellow curry powder, 1 tsp chile powder, 1 lime, 1 can full fat coconut milk, 2 tsp chicken bouillon. Cauliflower rice. To save time I used my food prepped chicken and precut butternut squash. First: cook your cauliflower rice, butternut squash and chicken if needed. Chop up peppers. In a food processor add garlic, carrots and 1/2 yellow onion. In a large frying pan cook peppers, carrots and onions in 3 tbsp EVOO or avocado oil till tender but not super soft. Remove from pan and mix spices with chicken bouillon paste, add coconut milk and all the juice from pineapple can and most of the pineapple add juice of 1 lime and cilantro roots (10) Bring to boil and add sliced chicken and butternut squash. Simmer on low for 10 mins till chicken is heated through. Add peppers and cook for 5 mins. Serve over cauliflower rice or rice of choice. Garnish with cilantro.