1. Heat the cocomut oil in a wok or big pan

2. Sear the chicken stripes while stiring, reduce heat after about one minute.

3. One after the other add curry paste, spring onions, garlic, ginger, peppers and zucchini and fry while constantly stiring for 3-4 minutes.

4. At the end add pineapple, coconut milk and coconut flour, stir thouroughly and let come to boil shotrly. 

5. Serve with cashews, desiccated coconut and coriander.