1. First make the sauce. Place the creamed coconut in a bowl with the stock and stir well to dissolve. 2. In a saucepan, heat the oil and fry the onion and garlic until soft. 3. Add the curry paste, coconut and stock liquid and season to taste with salt and pepper. 4. Now prepare the filling: gently fry all the vegetables in a little chilli oil until lightly cooked. 5. Place one slice of pineapple on each of six serving plates. 6. Divide the vegetable mixture into six equal portions and place on the pineapple slices. 7. Pour the curry sauce over the potato mixture and top with a second piece of pineapple. Serve at once.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 220 (86%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 639.9mg||22 %|
|Potassium 215.8mg||6 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 11g|
|Protein 2.1g||3 %|
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Calories per serving: 257
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