Heat the fish sauce in a large wok. Add the thicker cream (at the top of the can of coconut milk when you open it) to the wok and whisk in the grewV Thai Curry Blend.
Add the rest of the coconut milk and whisk in the water and brown sugar.
Add the bamboo shoots and the red and green bell peppers and mix together.
Bring to a slow boil for approximately 7 minutes.
Add the chicken and optional pineapple (just the tidbits, no pineapple juice) and cook for about 7-9 minutes until the chicken is no longer pink inside.
Serve over Jasmine rice and sprinkle with green onions.