Pineapple Chicken Curry

I've been craving this dish for about a year.  Ever since I had it at one of the best (and cheapest) Chinese restaurants in metro Chicago, ChiTung, I have desired to recreate this dish.  I still think ChiTung's is the best, but this is a VERY close second.  I found the original recipe on food.com and made tweaks to accommodate my taste and more portions, of course.  Enjoy!

You will need:

1/2 cup red curry paste

2-13 oz. cans coconut milk (one regular, one light)

2 tbsp. oil

5-6 boneless skinless chicken breasts, cut into thin strips (@ 4 inches long)

5 tbsp. fish sauce

4 tbsp. chili paste

4 tbsp. sugar

1-8oz. can bamboo shoots, drained

1 green pepper, julienned

1 large onion, julienned

1-20 oz. can pineapple chunks

cornstarch

1. In a bowl whisk together curry paste and both cans of coconut milk until well blended.
2. In a wok or large pan, heat oil and cook chicken just until center is no longer pink.
3. Add curry mixture to wok/pan and bring to a boil.
4. Add fish sauce, chili paste and sugar to mixture and stir until well blended.  Let simmer 3 minutes.
5. Add bamboo shoots, green pepper, onion and pineapple.  Let simmer 7 minutes.
6. Add cornstarch 1 tablespoon at a time until sauce has reached its desired thickness (I like it pretty thick).
7. Serve hot over jasmine rice.