Prep 15 mins
Cook 25 mins
This is a quick, easy, and authentic Thai curry dish that's sweet and spicy. It goes together quickly for a weeknight dinner.
- 2 cups jasmine rice
- 1 quart water
- 1⁄4 cup red curry paste
- 1 (13 1/2 ounce) can low-fat coconut milk
- 2 chicken breast halves, skinless, boneless, cut into thin strips
- 2 tablespoons fish sauce
- 2 tablespoons chili paste
- 2 tablespoons sugar
- 1 1⁄2 cups sliced bamboo shoots, drained
- 1⁄2 red bell pepper, julienned
- 1⁄2 green bell pepper, julienned
- 1 cup sugar snap pea
- 1⁄2 small onion, chopped
- 1 cup pineapple chunk, drained
- 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 coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
- Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
- Remove from heat, and stir in pineapple. Serve over the cooked rice.
Very tasty meal.
We really liked this dish. I had to go out and get bamboo shoots but than that I actually had everything else on hand!! DW stated that we have to have this again and soon! Thanks for a great new dish. Made for Football Pool 2010.
Wow this was good. We loved it and it is easy to make too. I did have to make some substitutions though. In place of the chicken I baked tofu that I had marinated in soy sauce and sesame oil until crispy, I changed the veggies to what was in the fridge and left out the chili paste and fish sauce. I used homemade red curry paste too and forgot to add in the pineapple, but I think it would have added another level of flavour. My family loved this and there were no leftover. Thanks for the recipe.