Pineapple Green Curry

This pineapple curry is quick and easy, yet decidedly complex in its melding of spicy and sweet flavors. The coconut milk base lends itself to just about any combination of meat and flavors. Shrimp, chicken, pineapple and mango are popular variations at my house, though I can imagine some more creative explorations.

Ingredients

1 tbsp. green curry paste
1 can light coconut milk
1/2 can pineapple chunks
8-10 fresh basil leaves
1/3 cup carrots chopped into sticks
1/3 cup bamboo shoots
2 tbsp. thai fish sauce
2 tbsp. brown sugar
1/3 cup chicken broth
1 lb. season and sauteed chicken, cubed

Procedure

- Combine ingredients in a small stew pot
- Bring to boil
- Reduce heat to slow boil
- Cook for 15+ minutes
- Serve over asian rice, steaming hot