Yellow Curry with Pineapple and Peas
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Serves 4 to 6

1 can (14 oz) unsweetened coconut milk
1 to 2 Tbsp. yellow curry paste
garam masala, to taste
12 oz. potatoes, peeled and cut into bite-sized chunks
1 can (8 oz.) pineapple chunks, drained
1/2 c. vegetable stock
1 Tbsp. palm sugar or brown sugar
1/2 tsp. soy sauce
1 tsp. salt
8 oz. firm tofu, cut into 1/2-inch cubes
1 red sweet pepper, cut into long, thin strips
4 oz. snow peas, trimmed
3/4 c. frozen green peas

Shake the coconut milk can well.  Spoon out 1/3 c. into
a medium saucepan and bring to a gentle boil over medium heat.
Cook, stirring occasionally, until it thickens and releases
its sweet fragrance, about 3 minutes.

Add the curry paste and garam masala and cook for about 3 more 
minutes, mashing, scraping and stirring often to soften the
paste and combine it with the coconut milk.  Add the potatoes
and pineapple chunks and stir gently to coat them with the curry
paste.  Add the remaining coconut milk, the vegetable stock,
sugar, soy sauce and salt and stir wel.  Bring to an active boil,
reduce the heat to maintain a gentle boil, and simmer, stirring
occasionally, until the potatoes are tender, about 15 minutes.

Add the tofu, red pepper and peas to the curry and stir gently. 
Let the curry return to a boil and remove from the heat.  Let stand
for 5 minutes.  Tranfer to a serving bowl and server hot or warm.