Ingredients
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2 cups jasmine rice
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1 quart water
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1/4 cup red curry paste
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1 (13 1/2 ounce) can low-fat coconut milk
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2 chicken breast halves, skinless, boneless, cut into thin strips
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2 tablespoons fish sauce
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2 tablespoons chili paste
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2 tablespoons sugar
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1/2 red bell pepper, julienned
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1 cup sugar snap pea
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1/2 small onion, chopped
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1/2 green bell pepper, julienned
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1 cup pineapple chunk, drained
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1 1/2 cups sliced bamboo shoots, drained
Instructions
- 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 coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
- Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
- Remove from heat, and stir in pineapple. Serve over the cooked rice.