Ingredients
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1 quart water
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2 cups uncooked jasmine rice
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¼ cup red curry paste
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2 (13.5 ounce) cans coconut milk, divided
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2 skinless, boneless chicken breast halves - cut into thin strips
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1 ½ cups sliced bamboo shoots, drained
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¼ cup white sugar
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3 tablespoons fish sauce
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½ red bell pepper, julienned
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½ green bell pepper, julienned
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½ small onion, chopped
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1 cup pineapple chunks, drained
Directions
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Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
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Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
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Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
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Remove from heat and stir in pineapple. Serve over cooked rice.
Nutrition Facts (per serving)
| 623 | Calories |
| 35g | Fat |
| 78g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 623 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 25g | 125% |
| Cholesterol 20mg | 7% |
| Sodium 781mg | 34% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 4g | 13% |
| Total Sugars 16g | |
| Protein 20g | 41% |
| Vitamin C 27mg | 30% |
| Calcium 65mg | 5% |
| Iron 7mg | 39% |
| Potassium 546mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
