Kristi's Pineapple Curry

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can pineapple chunks in juice
• 1 (14 ounce) can coconut milk
• 1 tablespoon chicken bouillon
• 1/2 tablespoon red curry paste
• assorted frozen vegetables, 2 bags
• 1 lb shrimp (optional) or 1 lb chicken (optional) or 1 lb tofu (optional)

Recipe

• 1 in a 10 inch pan, heat coconut milk on low until it starts to get warm. mix in 1 cup of pineapple juice (the can should have this much in it), about 1/2 of the pineapple chunks, chicken bouillon, and red curry paste with a whisk. bring to a slow simmer.
• 2 add your meat, if you are using it, and simmer until it's cooked through. remove from pan so as not to overcook.
• 3 add your frozen veggies and cook just until they are warm. mix in meat or tofu.
• 4 serve over basmati rice and devour.