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1 tb oil
1 1/2 ts red curry paste
400 ml (13 fl oz) coconut milk
300 g (10 oz) canned pineapple pieces
3 tb fish sauce
2 tb brown sugar
Drain pineapple pieces.
Heat oil in a wok or a pan and stir-fry curry paste.
Add coconut milk and pineapple and bring to boil.
Season with fish sauce and sugar. Serve with rice.
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