Jungle Curry

Curry, originally uploaded by MothHunter.

Ingredients:
~1/4th cup green curry paste
1 can light coconut milk
1lb chicken breast - diced into small chunks
1 smallish yellow onion
1 can bamboo shoots or water-chestnuts
1 cup of canned chunk pineapple - save the juice
1 green bell pepper - cut into chunks

So the Thai Green Curry Pastes was weak, not as spicy as the GOOD STUFF (its called Mae Ploy, you can get it at the asian deli - see end of post). But if you like non-spicy curry...

Anyway - in a large pot, stir-fry 1/4th cup curry paste with all of the coconut milk - until fragrant.
Add the chicken - simmer until cooked. I like to over cook the chicken until it fall apart, your choice.
Add the onion and bamboo shoots - cook until your onions are to taste (David likes his onions COOKED, some people would like them a bit more crunchy).
Mix 3 tablespoons cornstarch with 1 cup pineapple juice - add to pot.
Add pineapple to pot.
Stir a little.
Add the green bell pepper - cook just until pepper turns bright green!

Serve immediately over brown rice. Reheats well.

The Asian Deli is on 28th by Boulder Gas

The arrow on the left is the deli - the arrow on the right is an Indian deli, they prolly have May Ploy green curry paste too.