THIS A AUTHENTIC THAI CURRY DISH. YOU COULD ADD BAMBOO SHOOTS OR SOMETHING BESIDES PEPPERS ENJOY DAN

THAI CHICKEN PINEAPPLE AND RED CURRY PASTE by CHEF DAN:


serves10



INGREDIENTS;



3 cups uncooked jasmine rice

7 cups chicken broth

1/3-cup red curry paste

2 cans (19oz) MAE PLOY coconut milk

1 pound chicken tenders or 4 skinless, boneless, chicken breast, cut into thin strips.

3 tablespoons fish sauce

3 tablespoons brown sugar

1 red bell pepper, julienned

1 green bell pepper, julienned

1 onion, chopped

1-1/2- cups pineapple, chunks, drained



DIRECTIONS:

1.Bring rice and stock to a boil in a pot.

2.Reduce heat to low, cover and simmer 20 minutes.

3.In a bowl whisk together curry past and 1 can coconut milk.

4.Transfer to a wok, and mix in remaining coconut milk,chicken, fish sauce, and sugar.

5.Bring to a boil, and cook 12- 15 minutes, until chicken is cooked through.

6.Mix the red and green bell peppers, and onion into the wok,.

7.Cook about 12 minutes until onion and pepper are tender.

8.Remove from the heat, and stir in pineapple.

9.Serve over cooked rice.



ENJOY DAN: hallelujah