Preparation:

1. In a pot, stir-fry 1/2 cup of coconut milk with red curry paste until the coconut milk is boiling.
2. Add the remaining coconut milk, chicken, pineapple and dried shrimps. Simmer over moderate heat until all cooked.
3. Season with fish sauce and palm sugar. Stir well and remove from heat.

Note : Prawns can be used instead of chicken. Also, if the pineapple is too sour, pour some lime juice and salt over the pinapple. Let it stand for 20 minutes. This should help reducing the strong sour taste of the pineapple.