Sweet Potato Pineapple Curry
Serves: 4-6
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  20 minutes

Sweet and savory, this hearty curry will be a new favorite. Feel free to adjust to your liking!

1 teaspoon oil
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
1-2 tablespoons soy sauce (optional)
~2-3 sweet potatoes, diced
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained

Heat about a teaspoon of oil in a wok over medium heat. Add the curry paste and cook briefly.  Mix in the coconut milk, sweet potatoes, soy sauce (optional), sugar, and bamboo shoots. Bring to a boil, and cook 8-10 minutes, until sweet potatoes are just tender. Mix the bell peppers and onion into the wok. Continue cooking 5-8 minutes, until peppers are tender. Remove from heat, and stir in pineapple.

Notes
Serve this over rice.
Substitute water chestnuts for bamboo shoots if you’d like.
Using less coconut milk will make this thicker. For even thicker sauce, add 1-2 tablespoons mixed with an equal amount of cold water and add it during the last few minutes of cooking.
You can use pineapple juice instead of sugar as a sweetener.
More or less curry paste can be added depending on your preference. You can try green curry paste or even some curry powder if you are in a pinch.
Add other vegetables like sugar snap peas and carrots for more color and flavor