Name: Thai Pineapple Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 1 quart; Uncooked jasmine rice - 2 cups; Red curry paste - ¼ cup; Coconut milk, divided - 2 (13.5 ounce) cans; Skinless, boneless chicken breast halves - cut into thin strips - 2; Sliced bamboo shoots, drained - 1 ½ cups; White sugar - ¼ cup; Fish sauce - 3 tablespoons; Red bell pepper, julienned - ½; Green bell pepper, julienned - ½; Onion, chopped - ½ small; Pineapple chunks, drained - 1 cup

Ingredients for - Thai Pineapple Chicken Curry

1. Water 1 quart

2. Uncooked jasmine rice 2 cups

3. Red curry paste ¼ cup

4. Coconut milk, divided 2 (13.5 ounce) cans

5. Skinless, boneless chicken breast halves - cut into thin strips 2

6. Sliced bamboo shoots, drained 1 ½ cups

7. White sugar ¼ cup

8. Fish sauce 3 tablespoons

9. Red bell pepper, julienned ½

10. Green bell pepper, julienned ½

11. Onion, chopped ½ small

12. Pineapple chunks, drained 1 cup

How to cook deliciously - Thai Pineapple Chicken Curry

1 . Stage

Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.

2 . Stage

Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.

3 . Stage

Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.

4 . Stage

Remove from heat and stir in pineapple. Serve over cooked rice.