Pineapple Chicken Curry

Yeah, I know…another curry recipe.  Seriously though, curries are one of my favorite ways to use up random bits of veggies.  Plus, they’re just so delicious and everyone thinks you’re super awesome and impressive because you can make the sort of food they’d order at a restaurant.

This curry, in my defense, is a bit of a break from the norm.  It’s more of a Thai-style curry than an Indian-style one.  That’s a legitimate difference, right?  Whatever, I’m rolling with it.

I especially like this recipe because the colors contrast so nicely.  The curry itself is yellowish of course, but then you have the bright red and green of the peppers, it’s really a very pretty dish.

Ingredients (serves 4):

1 tbsp oil

2 chicken breasts, cut into strips or chunks

2 tbsp curry powder

1 (13.5 ounce) cans coconut milk

3 tbsp fish sauce

1/4 cup sugar

1 can bamboo shoots, drained

1/2 red bell pepper, julienned (ie cut into strips)

1/2 green bell pepper, julienned

1/2 onion, sliced into strips

1 can pineapple, drained

Directions:

1. In a wok or large pan, saute chicken in oil for about 5 minutes.  Add curry, coconut milk, fish sauce, sugar and bamboo shoots.  Bring to a boil and then reduce heat slightly and cook for about 10 minutes.
2. Add peppers and onions; continue cooking for about 10 minutes, until chicken is fully cooked and peppers are tender.  Stir in the pineapple and serve over rice.