Thai Green Curry With Pineapple

• 2 chicken breasts, sliced into strips
• 1 clove garlic, minced
• 3 shallots, minced
• 100 g green beans, trimmed and cut in half
• 1 (225 g) can bamboo shoots
• 1 red chile, trimmed and sliced
• 250 g fresh pineapple, sliced
• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 (400 ml) can coconut milk
• 1 stalk lemongrass, bruised
• 1 tablespoon fish sauce
• 1 lime
• 250 g basmati rice
• coarsely chopped coriander, to garnish

1. Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
2. Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
3. Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
4. Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
5. Lower the heat and simmer gently for 25 minutes or until the meat is tender.
6. Add a squeeze of lime juice at the end.
7. While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
8. Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
9. Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
10. Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
11. Heat through and serve over rice, garnished with another sprinkle of coriander.

chicken breasts, clove garlic, shallots, green beans, bamboo shoots, red chile, fresh pineapple, vegetable oil, green curry, coconut milk, stalk lemongrass, fish sauce, lime, basmati rice, coriander

Taken from www.food.com/recipe/thai-green-curry-with-pineapple-61898 (may not work)