This is very easy to make, most time is spent on prep. Once cooking starts the meal is prepared quickly. I would suggest to start cooking rice first so that all are done at the same time.
| Ingredients | |
|---|---|
| 1 lbs | Skinless Boneless Chicken Brest cut into chunks |
| 1/2 | Red Bell Pepper cut into slivers |
| 1/2 | Green Bell Pepper cut into slivers |
| 1/2 | Small Onion diced or slivers |
| Ingredients | |
|---|---|
| 3 tbsp | Fish Sauce |
| .25 Cup | Sugar |
| .25 Cup | Red Curry Paste |
| 2 Cans | Coconut Milk 13.5 oz |
| 1.5 Cans | Sliced Bamboo Shoots |
| 1 Cup | Pineapple Chunks drained |
Prepare rice in your usual manner.
In a bowl whisk together curry paste and coconut milk. Transfer to wok, and mix in chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil and cook until chicken juices run clear. About 10 minutes.
Mix veggies into wok and continue to cook until tender. Then remove from heat and add in pineapple chunks.
Scope some rice into a bowl and add curry on top and enjoy.