Kristi's Pineapple Curry

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

1. In a 10 inch pan, heat coconut milk on low until it starts to get warm.
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. Bring to a slow simmer.
4. Add your meat, if you are using it, and simmer until it's cooked through.
5. Remove from pan so as not to overcook.
6. Add your frozen veggies and cook just until they are warm.
7. Mix in meat or tofu.
8. Serve over basmati rice and devour.

pineapple, coconut milk, chicken bouillon, red curry, frozen vegetables, shrimp

Taken from www.food.com/recipe/kristis-pineapple-curry-311015 (may not work)