About this recipe: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.
385g uncooked jasmine rice
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
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Method Prep:15min › Cook:35min › Ready in:50min
Bring rice and water to the boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
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.
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.
Altered ingredient amounts.
For slightly more heat I added 4.5 - 5 tablespoons curry paste. I used white sugar, but less of it: 2-3 tablespoons seemed plenty. Also, watch the fish sauce - I used 2 tablespoons but next time I'll use just one, I think 3 would be far too much. Finally, I found 1.5 cans coconut milk to be adequate. - 13 Sep 2009
It wasn't as good as many similar Thai dishes, it lacked the heat and explosion of tastes so characteristic to Thai cuisine, all my family also agreed it was too salty, so next time I would definitely cut down on fish sauce. - 04 Feb 2016