Serves: 6
Total Calories: 499

2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13 1/2-ounce) cans coconut milk
2 boneless, skinless chicken breast halves, - cut into thin strips
3 tablespoons fish sauce
1/4 cup sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
1/2 small onion, chopped
1 cup pineapple chunk, drained

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

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

Mix the red bell pepper, green bell pepper, and onion in the wok. Continue cooking 10 minutes, until chicken is cooked through and peppers are tender. Remove from heat, stir in pineapple. Serve over the cooked rice.

Nutritional Facts:

Serves: 6
Total Calories: 499
Calories from Fat: 233

More Recipes from the 2011 HomeCook'n Collection Cookbook:
HEADLINE RECIPE: Pineapple Dream Cake
TOP ARTICLE: Coconut Pineapple Paletas
FEATURED RECIPE: Cuban Pork with Pineapple
FEATURED RECIPE: Fresh Strawberry Cornmeal Muffins
FEATURED RECIPE: Baked Pineapple Chicken
FEATURED RECIPE: Perfect Pineapple Pops
KITCHEN REMEDY: Oatmeal Treasures
KITCHEN REMEDY: Picking Perfect Produce
KITCHEN REMEDY: Pineapple: The Natural Digestive Enzyme
TABLE TALK: Grilled Pineapple Perfection
TABLE TALK: Here's the Scoop
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TABLE TALK: A Cut Above
JEST FOR FUN: Michael Meets Mozart
JEST FOR FUN: St. Luke's Bottle Band
JEST FOR FUN: Understanding Southern
JEST FOR FUN: Mule Trading
REFRIGERATOR DOOR: Sweet and Sour?
REFRIGERATOR DOOR: Pavlova and Meringue
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Thai Pineapple Chicken Curry
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