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
200 g (6 1/2 oz) shrimp

1. Dice pineapple, wash shrimps.
2. Heat oil in a wok or a pan an add curry paste and stir-fry for one minute.
3. Add coconut milk and pineapple and stir well.
4. Stir in sugar and fish sauce.
5. Add shrimp and bring the curry to boil for three minutes.