In a large skillet or wok, mix curry paste, coconut milk, fish sauce, and sugar over medium-high heat, until dissolved. Add chicken and bamboo shoots. Over high heat, bring to a boil and cook for 15 minutes, until chicken is tender. Mix in red bell peppers and onion. Continue cooking until bell pepper and onion are tender, about 5 minutes. Stir in pineapple. Garnish with chopped cilantro and peanuts (optional) and serve over jasmine or sticky rice. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including optional peanut garnish):
580 calories, 43 g fat, 37 g saturated fat, 55 mg cholesterol, 1250 mg sodium, 30 g carbohydrate, 2 g fiber, 20 g sugar, 24 g protein
