Thai Pineapple Chicken Curry

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This is a quick, easy, and authentic thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.

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Steps

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Bring rice and water to a boil in a pot.

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Reduce heat to low , cover , and simmer 25 minutes.

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In a bowl , whisk together curry paste and coconut milk.

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Transfer to a wok , and mix in chicken , fish sauce , chili paste , sugar , and bamboo shoots.

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Bring to a boil , and cook until chicken juices run clear about 10 minutes.

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Mix the red bell pepper , green bell pepper , snap peas and onion into the wok.

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Continue cooking until are tender.

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If the liquid needs thickening , add flour to a little of the sauce and stir back into the curry.

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Remove from heat , and stir in pineapple.

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Serve over the cooked rice.

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Ingredients

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jasmine rice, water, red curry paste, low-fat coconut milk, chicken breast halves, fish sauce, chili paste, sugar, bamboo shoots, red bell pepper, green bell pepper, sugar snap pea, onion, pineapple chunk