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)"]
["Saute 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!"]
["boneless chicken", "vegetable", "fish sauce", "bamboo shoots", "curry paste", "coconut milk", "pineapple", "basil", "carrots", "baby corn"]