Thai Pineapple Chicken Curry

This is a quick, easy, and authentic Thai curry dish that’s sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I’ve got the taste and presentation pegged. I’m guesstimating on the amounts since I don’t measure much when I cook. Feel free to adjust to taste.

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

Method