Instructions: * Note: Louis Rich Carving Board Roasted Chicken Breast Strips were used in this recipe. They are sold in 6-ounce packages fully cooked.

In a medium-size pan, bring about 2 cups water to a boil, add the rice and cook 15 minutes. (Cook as you would pasta in an uncovered pan.) Drain well.

Meanwhile, in a 4-quart saucepan heat the oil over medium heat. Add carrot, green onions, bell pepper, garlic and jalapeno. Saute 5 minutes.

Stir in the curry paste and a couple of tablespoons broth. Cook a few minutes, stirring, until the paste dissolves. Then add remaining broth, vinegar, brown sugar, fish sauce, pineapple and chicken. Simmer 5 minutes.

Stir in coconut milk and rice. Heat through on medium-low heat. Add basil or mint and serve.

This recipe yields 3 to 4 servings

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