Prawn and Vegetable Sauté

Ingredients

 * 1 lb of veined "16-20" (medium) prawns
 * 1 cup cubed pineapple
 * 3 – 4 cups julienne carrots, jalapenos, napa cabbage etc.
 * 2 cups rich coconut milk

Directions

 * 1) Turn up the heat to medium/low and add the vegetables and pineapple to the pan.
 * 2) A minute later add the shrimp and the coconut milk.
 * 3) Adjust to desired thickness with corn starch and either ladle over rice or serve in separate bowls.