Ingredients
1quartwater
2cupsuncooked jasmine rice
¼cupred curry paste
2(13.5 ounce) canscoconut milk, divided
2skinless, boneless chicken breast halves – cut into thin strips
1 ½cupssliced bamboo shoots, drained
¼cupwhite sugar
3tablespoonsfish sauce
½red bell pepper, julienned
½green bell pepper, julienned
½smallonion, chopped
1cuppineapple chunks, drained
Directions
Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
