Heat oil in large non stick pan over medium-high heat. Add onion and garlic and cook 1-2 minutes. Add red curry paste and dissolve.

Drain pineapple but save juice. Whisk cornstarch with juice and put aside.

Add meat, sugar, fish sauce and pineapple to pan. Cook about 6 minutes until meat is done. Add peanuts, cilantro and saved juice. Remove from heat.

Fill endive leaves with mixture. Top with extra chopped peanuts and cilantro. Serve immediately. So good!!