Pineapple Chicken Curry with Zucchini Noodles

 

Do you see this tastiness? 

Mr. G wont eat curry, some horrible childhood memory. So while Mr. G is away for the weekend, I took this opportunity to use the rest of the Zucchini from Friday and make another one of my delivery food favorites. AND omigod, I think I may have been Thai in a previous life because DAMN I can make some fucking good food.

• 1 lb Chicken Thighs
• 2 Zucchinis
• 2 T of Coconut Oil
• 1 can of Coconut Milk (can not carton people)
• 1 Red Bell Pepper
• 4 Celery Stalks
• 1/2 Red Onion
• 1 Jalapeno
• 4 Cloves of Garlic, minced
• 1 T of Ginger, minced
• 3 T of Green Curry Paste (I used Thai Kitchen)
• 1 cup of Pineapple, chopped
• 1 T Fish Sauce
• 1 T Chili Garlic Sauce

Okay, so heat your coconut oil in a pan and cook your chicken thighs. About 7-10 minutes a side. While your chicken is cooking get out your mandolin and julienne your zucchinis into little noodles. When your chicken is done cooking put it on a plate to rest.

In a bowl, mix your curry paste and coconut milk together. Pour into a pan and add your fish sauce and chili sauce, let this come to a boil. Then add all of your cut up veggies (the beauty of this recipe is you can chop your veggies as small of as large as you would like, no knife skills needed here)and garlic and ginger.

While your veggies are softening in the most wonderful sauce ever you can remove your chicken from the bone and cut it up into bite size pieces. Add to your pan of yumminess and cook for 10-15 minutes. Saute your zucchini noodles in the pan you cooked your chicken in until warmed.

Once your celery and peppers are softened you can throw in the chopped pineapple and stir. Plate and thank me later.