Ingredients
2 cups of uncooked jasmine rice
1 lt water
¼ cup red curry paste
760 g coconut milk
2 boneless chicken breasts
3 tbsp fish sauce
¼ cup white sugar
1½ cups bamboo shoots
½ red capsicum, julienned
½ orange capsicum, julienned
½ cup spring onion, chopped
1 onion chopped
1 cup pineapple chunks, drained
1 tsp SIDS CRAZY LEMON
Directions
Boil rice & water in a pot then simmer for 25 minutes.
Meanwhile, cut chicken into bite sized cubes. In a bowl, whisk together the curry paste and ½ coconut milk. Transfer to a wok and mix in the remaining coconut milk, chicken, fish sauce, sugar, bamboo shoots and SIDS CRAZY LEMON. Cook for 15 minutes then add capsicum and onion. Cook for a further 10 minutes until chicken juices run clear and peppers are tender.
Remove from heat and stir in pineapple. Serve over the cooked rice.
