Ingredients
2 cups uncooked jasmine rice
1 litre water
¼ cup red curry paste
765 g coconut milk
1 boneless chicken breast, in thin strips
3 tbsp fish sauce
¼ cup white sugar
½ tsp SIDS CRAZY LEMON
1½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ orange bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained
Directions
Bring rice and water to a boil in a pot. Reduce heat to low, cover and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, SIDS CRAZY LEMON, sugar and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the bell peppers 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.
