Cut and prepare bell peppers and onion. Thinely slice chicken breasts. Drain pineapple chunks reserving 1/2 cup of juice.
Heat a large frying pan over high heat with oil. Stir in curry paste and cook stirring frequently until fragrant, about 4 mins.
Stir in cocomut milk, pineapple juice, fish sauce and chicken. Bring to a simmer and cook for 4 mins.
Add cut veggies and pineapple. Cook an addittional 3-4 mins.
Turn off heat. Stir in basil and mint leaves and let sit for 1-2 mins.
Serve over precooked rice.
Notes
*Please use as many organic ingredients as possible.Recipe Notes
This recipe is cooked on high heat. Since some stovetop ranges run very hot, be careful not to burn. In addition, cooking times may take longer for ranges that do not run as hot.
If Thai basil is available, use approximately 10 leaves in place of the regular basil and mint.
If making brown rice from scratch, total cooking time will be a little over an hour.
The total calories are with lite coconut milk and does not include rice.