Ingredients
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2 (13 1/2 ounce) cans coconut milk
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4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
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1/2 cup bamboo shoot (drained)
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1 cup frozen peas
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1 cup pineapple (drained, I like more)
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1 cup water
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5 -8 basil leaves
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chopped cashews (to garnish)
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4 -6 cups steamed jasmine rice
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1/2 cup chopped carrot (I leave these out, personal pref)
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1 lb boneless skinless chicken breast, cut into pieces
Instructions
- In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
- Then add other can of milk and heat till boiling.
- Add the meat and continue to cook.
- When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
- Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
- Serve over rice, and garnish with chopped cashews if you desire.