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Thai Pineapple Chicken Curry

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Chicken: Thai Pineapple Chicken Curry
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INGREDIENTS
Servings: 6
uncooked jasmine rice
water
red curry paste
coconut milk
skinless, boneless chicken breast halves - cut into thin strips
fish sauce
white sugar
sliced bamboo shoots, drained
red bell pepper, julienned
green bell pepper, julienned
onion, chopped
pineapple chunks, drained
DIRECTIONS
  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
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