Five chicken thighs liberally coated in a paste of cumin and cardamom powder, and coconut oil.
Sear the chicken on both sides on a high flame. Remove chicken from the pot and return to the bowl where mixed with paste.
In the pot, caramelize one large onion, medium chopped.
Add five loosely chopped cloves of garlic, a half-palm of chili pepper flakes, and half a pineapple, cored and cut into mouth-sized squares. Turn the heat to a medium flame and brown the pineapple.
Add a palmful of lemongrass, ground the from the root end and cut into in 1/2″ pieces.
Add two medium chopped tomatoes and one large or two medium sliced red peppers, and one sliced plantain.
Mix and let stew for 10 minutes.
Place the chicken on top of everything along with the juices from the bowl. Cover and turn flame to medium-low.
In the chicken bowl, whisk two shaken cans of coconut milk with two teaspoons of red Thai curry paste.
Turn the pot to a low flame and slowly add the coconut milk, combining all the ingredients gently then cover.
Stew on a low flame for 30-45 minutes. Add salt to taste.
