INGREDIENTS
2 cups
jasmine rice
1 qt
water
1/4 cup
red curry paste
27 oz
canned coconut milk
2
skinless boneless chicken breast halves
3 tbsp
fish sauce
1/4 cup
white sugar
1 1/2 cups
bamboo shoots
1/2
red bell pepper
1/2
green bell pepper
1/2 small
onion
1 cup
pineapple chunks