Shrimps Curry with Pineapple (Kaeng Khua Sapparod Goong)

2 tbsp. Vegetable oil2 tbsp. red curry paste1 cup Coconut milk2-3 g.  shrimps middle size2 tbsp Fish sauce2 tsp Sugar Palm.1 cup Pineapple, peeled and cubedHow to Cook:
Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.Cook the paste for 5 minutes over a low to medium heat.Add coconut milk and blend well. Bring the sauce back to a boil.Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.When the Shrimps  are almost cooked, add the pineapple and mix well.The curry should be fairly thick, almost the same consistency of white sauce.Spoon this curry into a bowl and serve with hot streamed rice.Tips: