Thai Pineapple Chicken Curry

Added by Bob Bob over 8 years ago
Made 17 days ago

allrecipes.com

curry

Ingredients

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/2 red bell pepper, julienned
  • 1/2 yellow or orange bell pepper, julienned
  • 1 small onion, chopped
  • 2 tsp red curry paste (recipe originally called for 1/4 c, but we can't handle that kind of heat)
  • 1 (13.5 ounce) can coconut milk
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1 cup pineapple chunks, drained

Instructions

  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. Slice the onion and peppers. Saute the onion in a small amount of oil, and then add the peppers. Saute until they are tender crisp. Take out of wok, and set aside.
  3. In the wok, whisk together curry paste and 1/2 of the can of coconut milk. Mix in remaining coconut milk, fish sauce, sugar, chicken, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  4. Add the onions and peppers 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.

Servings: 6