A vibrant and flavorful chicken curry with tropical pineapple and fresh vegetables, perfect for a quick and satisfying meal.
Prepare the rice by rinsing it under cold water, then cook it in a rice cooker or on the stovetop according to package instructions.
Rinsing the rice removes excess starch, resulting in fluffier cooked rice.
Heat a wok over medium heat and add the curry paste. Stir for a minute to release its aroma.
Toasting the curry paste enhances its flavor and aroma.
Pour in the coconut milk and stir until the paste is fully dissolved.
Use a whisk to ensure the curry paste is evenly mixed into the coconut milk.
Add the chicken pieces to the wok and cook until they are no longer pink.
Cut the chicken into even pieces for uniform cooking.
Mix in the fish sauce, sugar, and bamboo shoots. Stir well to combine.
Adjust the amount of fish sauce to suit your taste preference.
Add the bell peppers, snap peas, and onion to the wok. Cook until the vegetables are tender-crisp.
Avoid overcooking the vegetables to maintain their vibrant color and crunch.
Stir in the pineapple chunks and cook for another minute to heat through.
Use fresh pineapple for a more vibrant flavor.
Serve the curry over the cooked rice and enjoy.
Garnish with fresh cilantro or lime wedges for added freshness.
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