28-30 square wonton wrappers* 2 tablespoons oil, divided 1/2 cup chopped cashews 1/2 cup pineapple chunks in juice (cut in quarters), or pineapple tidbits (reserve 2 tablespoons juice) 10 oz (1/2 package) ground chicken or turkey 2 teaspoons Fish Sauce 2 teaspoons Red Curry Paste 1/2 cup minced onion 1/3 cup minced red peppers 1/3 cup minced green peppers 2 tablespoons ketchup 1 tablespoon lime juice Optional:chopped cilantro

*Usually comes in a 12 oz package, found in the produce section.

Mini muffin tins (coated works best)

• For Cups:

1. Preheat oven to 375°F.
2. Lay wonton wrappers inside muffin tins. With slightly dampened fingers gently press wontons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break.
3. Bake 6-8 minutes or until lightly browned.
4. Remove wonton cups from tins and cool on wire racks. If not using immediately store cooled cups in air tight containers. Cups will keep crispy for 1 week.

• For Filling:

1. Heat 1 tablespoon of the oil in a large non-stick skillet, over a high heat. Pat pineapple dry with a paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible.
2. Add remaining oil to skillet. Add ground meat, Fish Sauce and Curry Paste. Stir-fry 2-3 minutes, breaking into small pieces. Cook until paste is dissolved and fragrant.
3. Add onions, peppers, ketchup and reserved pineapple juice. Stir-fry until meat is cooked through and sauce is thickened.
4. Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors. Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.