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Ingredients

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Description

This Is A Quick, Easy, And Authentic Thai Curry Dish That's Sweet And Very Spicy. I Became Addicted To The Dish At A Local Restaurant And Then Worked To Duplicate It At Home.

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