Thai Pineapple Chicken Curry
Description
This pineapple curry is a quick, easy Thai curry dish that's a perfect balance of sweet and spicy. Get these bold flavors straight from your own wok.
Ingredients
•
1 quart water
•
2 cups uncooked jasmine rice
•
1/4 cup red curry paste
•
2 (13 1/2 ounce) cans coconut milk, divided
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2 skinless, boneless chicken breast halves - cut into thin strips
•
1 1/2 cups sliced bamboo shoots, drained
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1/4 cup white sugar
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3 tablespoons fish sauce
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1/2 red bell pepper, julienned
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1/2 green bell pepper, julienned
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1/2 small onion, chopped
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1 cup pineapple chunks, drained
Directions
1
Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2
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
Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4
Remove from heat and stir in pineapple. Serve over cooked rice.