Thai Pineapple Chicken Curry

I modified this recipe from one I found on allrecipes.com. Almost as good as what you'll get at a Thai restaurant. Don't forget the jasmine rice! This will make about 4 servings.

• 1 chicken breast, cut into pieces
• 2 Tbs cooking oil
• 1-2 Tbs red curry paste
• 1 can coconut milk
• 1/8 cup sugar
• 1 can bamboo shoots, drained
• 1 red pepper, julienned
• 1 carrot, julienned
• 1/2 small sweet onion, chopped
• 1 can pineapple chunks, drained

Heat oil in large saute pan and cook the chicken pieces through. While chicken is cooking, mix the curry paste with about half a can of coconut milk until it's well blended. Add the mixture, the rest of the coconut milk, sugar and bamboo shoots, simmer for a minute or two on medium heat while stirring occasionally. Add pepper, carrot and onion for about 5 minutes until softened. Add pineapple for about a minute.


Serve over jasmine rice! Enjoy!