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CURRY CHICKEN WITH PINEAPPLE IN
COCONUT MILK
 
1 1/2 to 2 lbs. boneless chicken cut into bite size pieces or shrimp, peeled
2 tbsp. vegetable or olive oil
1/4 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 13.5 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)

Sauté cut chicken in oil. If using shrimp, DO NOT cook through, it will be tough. Add curry paste and mix to coat. 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. Serve over rice, saffron rice is best. It's better the next day!
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