Description
This is a quick, easy, and authentic Thai curry dish that’s sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I’ve got the taste and presentation pegged. I’m guesstimating on the amounts since I don’t measure much when I cook. Feel free to adjust to taste.
Ingredients
- 2 cups uncooked jasmine rice
- 1 quart water
- ¼ cup red curry paste
- 2 (13.5 ounce) cans coconut milk
- 2 skinless, boneless chicken breast halves – cut into thin strips
- 3 tablespoons fish sauce
- ¼ cup white sugar
- 1 ½ cups sliced bamboo shoots, drained
- ½ red bell pepper, julienned
- ½ green bell pepper, julienned
- ½ small onion, chopped
- 1 cup pineapple chunks, drained
Instructions
- Bring rice and water to a boil in a pot. Reduce heat to low
- cover
- and simmer 25 minutes.
- In a bowl
- whisk together curry paste and 1 can coconut milk. Transfer to a wok
- and mix in remaining coconut milk
- chicken
- fish sauce
- sugar
- and bamboo shoots. Bring to a boil
- and cook 15 minutes
- until chicken juices run clear.
- Mix the red bell pepper
- green bell pepper
- and onion into the wok. Continue cooking 10 minutes
- until chicken juices run clear and peppers are tender. Remove from heat
- and stir in pineapple. Serve over the cooked rice.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6