Curry

1 TBS red curry paste
13.5 oz can of coconut milk
1 chicken breast
1 1/2 TBS fish sauce
2 TBS sugar
one can bamboo shoots
1/4 red pepper
1/4 green pepper
1/4 small onion
1/2 cup pineapple chunks

In a bowl, whisk together curry paste and coconut milk. Transfer to pan or wok and mix in chicken, fish sauce, sugar and bamboo shoots. Bring to a boil and cook for 15 minutes until chicken is cooked through.

Mix the red bell pepper, green pepper and onion into the sauce pan or wok. Continue cooking for 10 minutes. Remove from heat and stir in pineapple, serve over cooked rice.

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My friend, Ashley, made this for me one night, and I could NOT get enough of it.  I made it myself tonight, and it turned out perfectly!  This is SO YUMMY!!!!!  You could definitely leave out the chicken and add other veggies.  You can find canned bamboo shoots in the Asian aisle, they are tasty!