Thai Chicken & Pineapple Red Cury

This recipe is a favourite in our house.  It's really easy to make in a very short time.  Serves 4-6

1 Large dessertspoon of Red Curry Paste (I'll post a home made recipe           very soon)

2 Tsp Sugar or honey

2 Tsp Fish Sauce

400g Trade-Aid Coconut Milk or you can use a fresh coconut

400g Can of Crushed Pineapple

          or use fresh Pineapple if they are in season

500g Diced Chicken Pieces  

          I use 1/2 a chicken breast per person.

Strips pf capsicum for presentation - but not essential.

Place all the items in a medium saucepan and simmer until the chicken is cooked through.

Serve with Rice or Carrot Noodles.