This dish makes great leftovers; store leftovers in refrigerator for a few days.It's best when you use fresh ingredients, but if for some reason you can't, frozen substitutes will work as well. I usually use frozen cooked or uncooked shrimp.To quickly thaw frozen shrimp, place them in the sink and run cold water over them for several minutes, on and off until they are no longer frozen.I usually end up with about 4 cups of pineapple slices when I use a fresh pineapple, but you probably only need 2 to 3 cups (each cup is about 225 grams).If you don't have tomato paste or don't want to use it, you can replace it with diced tomatoes, ketchup, or skip it. The curry sauce will taste a bit different but still good.If you'd like the curry sauce sweeter, crush some of the pineapples and add the juice. Or add more honey.
1 to 2tablespoonscooking oilolive, coconut, or other
1yellow onionabout 100 g, peeled and sliced into bite-size pieces
1small bunch40 g fresh green beans, trimmed and sliced into bite-size pieces
1red pepperabout 120 g, cored and sliced into bite-size pieces
2teaspoonssaltand more to taste
3 to 4tablespoonstomato paste
1pineappletrimmed and sliced into bite-size pieces