Green Curry

I have had this recipe sitting on this computer patiently waiting to be made for four years - actually I believe it first made it's home on our old computer and was transferred to the new one, which is not actually new anymore, but three years old. I've decided that I don't prepare nearly enough Asian dishes and that there was no better time to finally give this one a go. Kudos to hubby for doing all the knife work the night before so I could still cook dinner. I guess I just can't stay away from the kitchen even with a bad hand.

Thai Pineapple Chicken Curry

• 1/4 c green curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast
• 3 T fish sauce
• 1/4 c white sugar
• 1 1/2 c sliced bamboo shoots, drained
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 small onion
• 1 c pineapple chunks, drained
• jasmine rice

In a bowl, whisk together curry paste, sugar, fish sauce and 1 can coconut milk; set aside. Slice chicken thin at an angle. Transfer chicken to the coconut milk mixture to soak while you prepare the veggies. Slice the onion and bell peppers in thin strips. Heat oil in a wok and stir fry the veggies until tender crisp. Set aside. Transfer chicken and sauce to a wok. Bring to a boil, and cook 15 minutes - stirring periodically, until chicken juices run clear. Mix the bamboo shoots, red bell pepper, green bell pepper, onion, and remaining can of coconut milk into the wok. Stir until heated through. Remove from heat, and stir in pineapple. Serve over the cooked rice. Serves 6.

*I didn't have any fish sauce so I used soy sauce instead. Also, only had red peppers so I just used double the amount, though I think it would be pleasingly colorful with red and green. I also used 2 Tbs green curry paste vs. 1/4 c because I wanted to make sure it wasn't too hot and then add more if I needed it. I kept it at 2 Tbs. The recipe actually called for red curry, but I settled on green curry.