Thai Yellow Curry with Pineapple

Prep Time:  40 minutes

2 Tbsp olive oil
2 cups chopped onions
2 red or yellow bell peppers, cut into small strips
1/2 tsp. cumin
1 tsp. ground turmeric
1 tsp. garam masala
1 tsp. paprika
2 Tbsp. minced garlic
1 lb. chicken, pork, or shrimp
20 oz. can of pineapple slices, drained and cut into bite-sized pieces (optional, but oh, so good!)
2 cans (13.5 oz each) coconut milk
2 tsp. salt
steamed Jasmine rice

1.  Heat oil in a large frying pan over medium heat.  Cook onion and bell pepper until softened, about 2 minutes.  Add spices, garlic, and meat, and cook, stirring, until fragrant, about 2 minutes.  Add coconut milk, pineapple, and salt; simmer 10 minutes.

2.  Spoon curry over rice, you can garnish with cilantro leaves if you would like.

Makes 6 servings.

(I found this recipe in Sunset magazine and have only tweaked it slightly.  This is my oldest son's favorite food!  I take about 1/3 of the curry during the last 10 minutes of cooking and simmer it in a separate pan with a couple diced Thai chilis because my husband loves the heat, he really likes this.)