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Export 13 ingredients for grocery delivery
Step 1
In a large nonstick pan, heat oil over medium-high.
Step 2
Add in the onion, bell pepper, carrots, and snap peas. Cook, stirring frequently, for about 3 minutes
Step 3
Toss in the ginger, garlic, curry powder, red pepper flakes, and salt and pepper to taste. Continue to cook for another 1-2 minutes until vegetables are crisp-tender.
Step 4
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan. Cook for 1 minute or until thickened; stir gently.
Step 5
Spoon vegetables over cooked rice and serve right away.