Pineapple Chicken Curry Delight

Pineapple Chicken Curry Delight

Ingredients

• 1 quart water
• 2 cups uncooked jasmine rice
• ¼ cup red curry paste
• 2 (13.5 ounce) cans coconut milk, divided
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 1 ½ cups sliced bamboo shoots, drained
• ¼ cup white sugar
• 3 tablespoons fish sauce
• ½ red bell pepper, julienned
• ½ green bell pepper, julienned
• ½ small onion, chopped
• 1 cup pineapple chunks, drained

Method

1. Start by boiling water in a pot and add rice. Once boiling, lower the heat, cover, and let it simmer for 25 minutes.
2. In a separate bowl, combine the curry paste with one can of coconut milk and whisk until smooth. Pour this mixture into a wok and add the remaining coconut milk along with chicken pieces, bamboo shoots, sugar, and fish sauce. Bring everything to a boil and cook for about 15 minutes until the chicken is fully cooked.
3. Add sliced bell peppers and chopped onion to the wok. Continue cooking for an additional 10 minutes, stirring occasionally, until the peppers become tender.
4. Remove the wok from heat and gently fold in the pineapple chunks. Serve the vibrant curry over the fluffy cooked rice.