Thai Pineapple Chicken Curry

I went to a bridal shower last weeend and had this...it was HEAVENLY! I could have eaten the whole bowl. Needless to say, I can't wait to make this. Maybe for a late dinner date night soon??

1/2-1 tbsp. concentrated red curry paste
2 cans (13.5oz) coconut milk
2 chicken breasts cut into strips
1 1/2 tbsp fish sauce
1/4 c. sugar
1 1/2 c. sliced bamboo shoots, drained
1/2 red pepper julienned
1/2 green pepper, julienned
1/2 sm. onion chopped

In bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce and bamboo shoots. b ring to boil, cook 15 min til chicken done.
Add the peppers and onion, cook 10 more min. til peppers tender. Remove from heat and add pineapple.

**This is from allrecipes.com. One review said, "First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. Stir in the red curry paste and stir briskly, until it "foams". Add the coconut milk, then add chicken. Cook on high heat for about 4 minutes. Add the veggies and cook another 3-4 minutes." **