Thai Coconut Red Curry

Adapted from Allrecipes

This was fantastic and super easy to make!  Plus, it tasted so fresh with the veggies and pineapple.  My husband wanted it spicier, so he added red pepper flakes.  The original recipe did not call for it, but I can see how it would definitely add to the recipe for people with a spicier palette.

Ingredients:

• 2 cups water
• 1 cup brown rice
• 2 Tbs red curry paste
• 1 can lite coconut milk
• 1 skinless, boneless chicken breast, cut into thin strips
• 1 Tbs and 1 ½ tsp fish sauce
• 2 Tbs brown sugar
• 2 Tbs pineapple juice
• ½ cup pineapple chunks, drained
• ½ red bell pepper, julienned
• 1 bunch green onions, chopped
• ¼ cup white bean sprouts
• 2 Tbs cilantro and/or fresh basil
• Salt, to taste
• Cashew pieces (optional)
• Red pepper flakes (optional)

Directions:

• Bring rice and water to a boil in a pot.  Reduce heat to low, cover, and simmer 25 minutes.
• In a heavy pan or wok, mix in chicken and red curry paste and cook for 2-3 minutes.  Mix in remaining coconut milk, fish sauce, and sugar.  Bring to a boil and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper and onion into the pan/wok.  Continue cooking 10 minutes until peppers are tender.  Remove from heat and stir in pineapple and salt, to taste.  Serve over cooked rice.  Top with bean sprouts, cilantro, basil, cashew and red pepper flakes.