Curry Chicken With Pineapple In Coconut Milk

Ingredients

• 1 12 to 2 lbs boneless chicken cut into bite size pieces or shrimp peeled
• 2 tbsp vegetable or olive oil
• 14 cup fish sauce optional
• 1 6 oz can bamboo shoots cut into slivers
• 1-2 oz curry paste about 1 teaspoon adjust to taste do not substitute powder
• 2 135 oz cans coconut milk
• 2 20 oz cans pineapple tidbits with juice
• 2 tsp dried basil or 2 tbsp fresh basil cut up
• 1 cup slivered carrots
• 1 14 oz can baby corn on cob drained cut into bite size pieces optional

Directions

1. Saute cut chicken in oil If using shrimp DO NOT cook through it will be tough Add curry paste and mix to coat
2. In a large pot combine remaining ingredients Add cooked chicken or shrimp do not drain Boil for 3 minutes longer is you want carrots crisp-tender
3. Serve over rice saffron rice is best Its better the next day