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Pineapple Chicken Curry

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Pineapple Chicken Curry
Ingredients
  • 1 quart water
  • 2 cups uncooked jasmine rice
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk, divided
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/4 cup white sugar
  • 3 tablespoons fish sauce
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained
Instructions
1
Boil water and uncooked rice together in a large cooking vessel until the liquid starts to bubble vigorously.
2
Gradually decrease the heat to a minimal level, cover the pot with a lid, and let it gently simmer for 25 minutes.
3
Combine curry paste and 1 can of coconut milk in a separate mixing container.
4
Transfer the mixture to a wok and incorporate the remaining can of coconut milk, cooked chicken, bamboo shoots, sugar, and fish sauce.
5
Bring the mixture to a rolling boil and continue cooking until the chicken is cooked through, with its juices flowing freely, 15 minutes.
6
Introduce sliced bell peppers and chopped onion into the wok.
7
Continue cooking until the bell peppers have become tender, approximately 10 minutes.
8
Immediately remove the wok from the heat source and stir in diced pineapple.
9
Serve the dish over a bed of cooked rice.