Thai Pineapple Chicken Curry

INGREDIENTS

• 2 cups jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 1 (13 1/2 ounce) can low-fat coconut milk
• 2 chicken breast halves, skinless, boneless, cut into thin strips
• 2 tablespoons fish sauce
• 2 tablespoons chili paste
• 2 tablespoons sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1 cup sugar snap pea
• 1/2 small onion, chopped
• 1 cup pineapple chunk, drained