Yellow Curry With Pineapple And Peas

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1 can (14 ounces) unsweetened coconut milk (about 1 3/4 cups)

1 to 2 tablespoons Yellow Curry Paste (see recipe)

12 ounces potatoes, peeled and cut into bite-sized chunks

1 can (8 ounces) pineapple chunks, drained

1/2 cup vegetable stock

1 tablespoon palm sugar or brown sugar

1/2 teaspoon soy sauce

1 teaspoon salt

8 ounces firm tofu, cut into 1/2-inch cubes

1 sweet red pepper, cut into long, thin strips

1/4 pound snow peas, trimmed

3/4 cup frozen green peas

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