Total Calories: 499
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes.
Mix the red bell pepper, green bell pepper, and onion in the wok. Continue cooking 10 minutes, until chicken is cooked through and peppers are tender. Remove from heat, stir in pineapple. Serve over the cooked rice.
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