Thai Yellow Pineapple Curry With Chicken, Red Pepper, Snap Peas, And Mint

THAI YELLOW PINEAPPLE CURRY WITH CHICKEN, RED PEPPER,SNAP PEAS AND MINT

2 to 3 T. red curry paste
1 tsp. turmeric
1/4 cup coconut oil
1-15 oz. can coconut milk
3/4 cup vegetable or chicken broth 
1-8 oz. can crushed pineapple, lightly drained
3 T. fish sauce
1 T. golden brown sugar 4 Thai lime leaves

Serves 4.
2 to 3 cups shredded Rotisserie Chicken
 2 T. fresh lime juice
1/2 cup slivered snap peas
1/2 cup red bell pepper, in 2-inch thin strips
1-20 oz. can pineapple chunks, drained 
3 T. thinly sliced green onions
3 T. shredded fresh mint leaves 
Cooked Jasmine rice

1. Stir curry paste and turmeric together. 
Heat coconut oil in a 4-quart saucepan over medium heat. Stir in curry-turmeric paste and cook, stirring constantly, until very fragrant, about 1 minute.

2. Stir in coconut milk, broth and then the crushed pineapple, fish sauce, sugar and lime leaves. Bring to a simmer and cook for about 3 minutes.

3. Stir in chicken, lime juice, snap peas, red pepper and pineapple chunks about
2 T. each of the green onion and shredded mint and heat through. Continue to simmer over medium heat until curry is heated through, about 3 minutes. Ladle into serving bowl and sprinkle with remaining green onion and mint. to add to the curry.