Kristi's Pineapple Curry

1. 1

   In a 10 inch pan, heat coconut milk on low until it starts to get warm.

2. 2

   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.

3. 3

   Bring to a slow simmer.

4. 4

   Add your meat, if you are using it, and simmer until it's cooked through.

5. 5

   Remove from pan so as not to overcook.

6. 6

   Add your frozen veggies and cook just until they are warm.

7. 7

   Mix in meat or tofu.

8. 8

   Serve over basmati rice and devour.

* Per serving · 4 servings · Values may vary.

No additional tips available.