1 quart water, 2 cups uncooked jasmine rice, ¼ cup red curry paste, 2 (13.5 ounce) cans coconut milk, divided, 2 skinless, boneless chicken breast halves - cut into thin strips, 1 ½ cups sliced bamboo shoots, drained, ¼ cup white sugar, 3 tablespoons fish sauce, ½ red bell pepper, julienned, ½ green bell pepper, julienned, ½ small onion, chopped, 1 cup pineapple chunks, drained
Instructions
Cook rice in boiling water, then cover and simmer for 25 minutes. Whisk curry paste with one can of coconut milk in a bowl before transferring to a wok with the remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Boil and cook for 15 minutes until chicken is done, then add bell peppers and onions and cook for 10 minutes. Stir in pineapple and serve over the rice.
Nutrition
Total Fat 35g 44%, Saturated Fat 25g 125%, Cholesterol 20mg 7%, Sodium 781mg 34%, Total Carbohydrate 78g 28%, Dietary Fiber 4g 13%, Total Sugars 16g, Protein 20g, Vitamin C 27mg 135%, Calcium 65mg 5%, Iron 7mg 39%, Potassium 546mg 12%
