Recipe: Peanut and Pineapple Curry

[Guest guest]

Peanut and Pineapple Curry

 

Serve with rice

 

 

125 g (4 oz.) shelled peanuts

 

2 tbsp. grated coconut (dry or dehydrated)

 

1 small very ripe pineapple

 

1 tsp. walnut oil

 

1 clove garlic, minced

 

2 tsp. curry powder (Javanese if possible)

 

1/2 tsp. sambal oelek (Indonesian chili paste)

 

250 ml (1 cup) coconut milk

 

2 tsp. brown sugar

 

1 onion, finely chopped

 

 

Toast the peanuts in a non-stick pan until they take on a brownish

colour, grind half of them in a mortar, set the rest aside;

toast the grated coconut in the same way; set aside;

cut up the pineapple, removing the peel and the core; dice the flesh;

heat the oil in a wok; add the onion and cook until transparent; add

the garlic, curry powder and sambal oelek; mix well;

add the pineapple, coconut milk and sugar; simmer 5 minutes over

medium heat;

add the ground peanuts;

transfer to a heated platter; garnish with the remaining peanuts and

the grated coconut.

[Guest guest]

This sounds really tasty! I haven't run across this combo of pineapple, peanuts

and coconut as well as coconut milk before. Do you serve some kind of fresh

veg with it, or perhaps a sauteed veg such as spinach or cabbage with

chilies?

 

Thanks ;=)

pat