Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry

Ingredients:

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Makes 6 servings

1. Boil rice, reducing heat to lower temperature and simmer for 25 minutes.

2. In a bowl, whip curry paste and 1 can coconut milk together.

3. Transfer to a wok and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots.

4. Boil and cook for 15 minutes until chicken juices run clear.

5. Mix the red bell pepper, green bell pepper, and onion to the work.

6. Continue cooking for 10 minutes until chicken runs clear and bell peppers are tender.

7. Remove from heat, and stir with pineapples.

8. Serve over cooked rice.

Description:

This is a Thai curry dish that anyone would love. Its flavor is just perfectly sweet and spicy. If you’re in a mood for some authentic Asian cuisine, this won’t disappoint! This dish can be found in Thai restaurants but this recipe is just as good as any other. The pineapple is a must to really enjoy this recipe. It adds the sweetness flavor and makes the curry like no other.