Pineapple Curry

This recipe is courtesy of Mackenzie, and is great if you're craving a tasty, simple curry. The first time I made it I wished it had more kick to counter the sweetness, so I recommend adding a chili pepper or two if you like things spicy. If you don't, make it as is, it's completely delicious!


Pineapple Curry
(serves 4-6)

1/4 c red curry paste
2 cans coconut milk
2 chicken breasts cut into thin strips
2 red chiles, seeded and sliced
3 tbs fish sauce
1/4 c sugar
1 1/2 c sliced bamboo shoots
1 red bell pepper, sliced thin
1/2 an onion, chopped
1 c pineapple chunks

(serve over rice or rice noodles)

1) In a wok or large pan whisk together the curry paste, coconut milk, fish sauce and sugar. Incorporate the chicken and bamboo shoots. Cook for fifteen minutes.

2) Add the pepper and onion, cook for an additional ten minutes.

3) Remove from heat, stir in pineapple, and serve over rice or rice noodles.