Pina Colada Thai Curry Chicken -- CARRIE SHERIDAN

omg... how good do these ingredients sound for the best pineapple-coconut, red curry paste chicken that you ever had over rice?!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (4 ounce) can  maesri red curry paste
• 1  tablespoon fresh garlic, minced
• 1  tablespoon fresh ginger, grated
• 1⁄2 medium onion, sliced
• 2  tablespoons coconut oil (or vegetable or canola)
• 1  large chicken breast, thinly sliced about the grain
• 1  large red bell pepper, chopped
• 1⁄2 cup  sliced bamboo shoot
• 1  cup carrot, thinly sliced
• 1 (20 ounce) can  pineapple chinks in  heavy syrup, not drained
• 2 (13 1/2ounce) cans coconut milk, shaken
• 1⁄2 cup cream of coconut
• 1⁄2 cup  whole cashews
• 1  tablespoon cornstarch
• 2  tablespoons cold water
• 1⁄2 bunch basil, if desired

Directions

1. Fry the curry paste, garlic, ginger and onions in the oil (add them and let them warm up with the oil so as not to brown the garlic or ginger) until fragrant and onions are tender. Use 1/4-1/2 of the can for less spice and the whole can for a medium spiciness level (you can add more at the end if you want to test out how much heat you want the first time you make it).
2. add the chicken pieces and saute until coated and no longer pink.
3. add in the rest of the vegetables, pineapple chunks AND the juice, coconut milk, and cashews and stir to combine well.
4. Cook on medium heat for 15 or so minutes until thoroughly hot and giving the flavors a chance to combine well.
5. Add 1/4 cup cream of coconut, then taste again. if you'd like it sweeter, add the remaining 1/4 cup. usually use enture 1/2 cup with the entire can of curry paste.
6. Mix together the cornstarch and cold water to make a slurry. while stirring, add in the slurry to the simmering curry to thicken.
7. Turn off the heat and add the basil, thinly sliced or broken into pieces so as not to dissipate the oil of basil in the leaves and add at the last minute.
8. serve over rice or Tinkyada brand brown-rice spaghetti -- .