Thai pineapple chicken curry

Kang kari Kai

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This is a quick, easy and authentic Thai curry 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 estimating on the amounts since I don’t measure much when I cook. Feel free to adjust to taste.
Ingredients :
Serves: 6
385g uncooked jasmine rice
1L water
4 tablespoons red curry paste
2 (400g) tins coconut milk
2 skinless, boneless chicken breast fillets – cut into thin strips
3 tablespoons fish sauce
4 tablespoons caster sugar
1 (225g) tin sliced bamboo shoots, drained
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 small onion, chopped
175g pineapple pieces
Preparation method :
Prep: 15 mins  | Cook: 35 mins
1. Bring rice and water to the boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
2. In a bowl, whisk together curry paste and 1 tin coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar and bamboo shoots. Bring to the boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red pepper, green 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.
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