Thai Pineapple Chicken Curry

Ingredients:

1 can coconut milk

2 tbsp fish sauce

5 tsp red curry paste

1/8 cup sugar

1 tsp crushed red pepper

1 tsp ginger

1 tsp curry powder

1/2 lb chicken

1/4 cup onion (chopped)

1 red bell pepper

1 green bell pepper

1/2 cup crushed pineapple

• In a large frying pan or wok whisk together the coconut milk, fish sauce, red curry paste, sugar, red pepper, ginger, and curry powder. Bring to a boil and allow to simmer 7 min.
• Add onion
• Cut chicken into strips and add to the sauce. Let cook ~10 minutes
• Slice peppers into strips (or chop if you prefer) and add to sauce
• Add pineapple

Serve over rice (makes 3-4 ser

vings), or allow to simmer an extra 10 min and serve as soup (makes 2 small servings).

Rating (0=inedible, 10=food of the gods): 8

This tends to be a bit spicy. If you're a wuss (or are sensitive) don't add any crushed red pepper, serve with lots of rice (and maybe milk to drink), and add some milk to the sauce.

This would also be fantastic with chopped/sliced mango, bamboo shoots, water chestnuts, and many other things I haven't thought of yet. Feel free to experiment and use up those ingredients in your fridge!