• Short on time? This recipe can also be prepared with purchased chicken or vegetable stock.
• This recipe can be prepared as vegetarian. Simply use purchased vegetable stock or prepare stock and curry (below) without chicken.
• Have on-hand vegetables other than those in the curry ingredients that you’d like to use? Go for it! The coconut curry sauce is the primary flavor vehicle, and it works well atop just about any vegetables.

Add 1 tablespoon of cooking oil to a skillet with tall sides and warm over medium heat. Then, sear chicken thighs until browned on both sides.

Add garlic, onion, and ginger, then add water until all ingredients are covered. Bring water to a boil, season with salt and pepper, then continue to cook over high heat until achieving a rolling boil. Reduce to low heat and allow to simmer for 3 hours, covered.

After simmering is complete, skim the impurities that rise to the top, then strain ingredients. Set stock aside (1 cup is needed for this recipe). Excess stock can be stored in refrigerator for up to one week or frozen for later use (making sure to allow time for stock to rise to room temperature, first). Remove chicken to a separate bowl from vegetables and herbs. Dispose of vegetables and herbs. Pull chicken thighs from the bone and set aside.

(Note: if you are going to serve the curry over rice, now is a good time to prepare it!)

In a large pot, over medium heat, sauté the potatoes in 1 tablespoon of cooking oil until slightly softened. Add the peppers, onions, and tomatoes, and cook until onions are translucent.

In a separate mixing bowl, combine ingredients for the coconut curry sauce. (When adding the pineapple chunks, include the juice from the can.) Pour the mixture over the vegetables, then stir until well mixed. Gently add chicken (as it is so tender that it will fall to pieces very quickly if overworked) and continue to stir until mixed. Serve over rice, garnish with lime wedges (optional), and enjoy!