Thai Pineapple Chicken Curry

When in Hawaii Matt and I found a tiny Thai restaurant that made the BEST pineapple curry...this gets close. fresh pineapple would be best.

Changes from original: sauteeing curry and chicken prior to adding coconut milk, halving the amount of fish sauce, reducing curry paste, adding salt.

Adapted from: http://allrecipes.com/recipe/thai-pineapple-chicken-curry/detail.aspx

Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings

Ingredients:
2 cups uncooked jasmine rice
1 quart water
1 T red curry paste
1 T vegetable oil
2 skinless, boneless chicken breast halves - cut into thin strips
2 (13.5 ounce) cans coconut milk
1 1/2 tablespoons fish sauce
1/4 cup white sugar
1 can sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 can pineapple chunks, drained
Salt, to taste

Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Sauté the curry paste in vegetable oil, then add the chicken. This "activates" the spices in the paste. After the chicken starts to cook (about halfway done) add the coconut milk.
Mix in fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 5 minutes, until chicken juices run clear.
Add the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5-10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Salt to taste. Serve over the cooked rice.