Thai-Based Chicken

We've made this recipe so many times, it's a thousand wonders I have yet to memorize it as I have others. When we started dinner tonight, the husband reminded me that this is one of the first dinners we fixed while we were dating. The inspiration to learn how to make Thai-based food came from finally walking down the few steps from his apartment at that time to a local Thai restaurant below. Since then, we've come to rely more on this dinner when we crave Thai food.

This is relatively simple, and even easier if you have a wok in which to cook the chicken.

So, ingredients (keep in mind you can find most of these in the "ethnic" section of the grocery store):
2 c. jasmine rice
1 quart water
2 cans coconut milk
Red curry paste
1 lb. chicken, sliced into thin strips
1/4 sugar
3 Tbsp. fish sauce
1/2 red pepper, chopped
1/2 green pepper, chopped
1 medium yellow onion, chopped
1 can pineapple chunks, drained

In a large saucepan, bring the rice and water to boil; reduce the heat to low and simmer, covered, 25 minutes. You can leave the rice unattended--it requires no stirring or maintenance. If you finish the main dish after the 25 minutes are up, just pull the rice off heat and leave covered until ready to serve.

In a small bowl, whisk together one can of the coconut milk and the red curry paste, starting with 1 Tbsp. of the paste and increasing until you get the heat profile you want. Pour the milk/curry mixture into a wok; stir in the other can of coconut milk and the chicken, sugar, and fish sauce (this is naturally salty, so you don't need extra salt for this recipe). Bring to a boil; cook for 15 minutes or until the juices of the chicken run clear. Stir in the peppers and onion, cooking for another 10 minutes. Turn off the heat, and stir in the drained pineapple chunks.

Serve the Thai chicken over the jasmine rice.