Peanut and Pineapple Curry |
|
 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
I saw Jamie Oliver make a version of this curry and knew I had to try it. I found this recipe on the net and adapted it to suit our taste. Check out Make Your Own Coconut Milk to make your own, fresh coconut milk. This is great served alongside a simple chicken or fish dish, or just served on its own, over jasmine rice, for a vegetarian dish (if you want it to be completely vegetarian, omit the fish sauce, but be prepared for a loss of flavour). Ingredients:
4 ounces dry-roasted unsalted peanuts |
3 tablespoons desiccated coconut, toasted (dried, grated coconut) |
1 very ripe pineapple |
1 tablespoon walnuts or 1 tablespoon vegetable oil |
3 garlic cloves, minced |
2 teaspoons curry powder (try to use a fresh blend) |
1/2 teaspoon sambal oelek (indonesian chili paste) |
1 1/2 cups coconut milk |
2 tablespoons fish sauce |
2 teaspoons brown sugar |
1 onion, finely chopped |
salt, to taste |
Directions:
1. Grind half the peanuts together with half the coconut and set aside.
2. Peel and core the pineapple. Cut into 1 1/2 by 1 1/2 inch dice.
3. Heat the oil in a wok; add the onion and cook until translucent; add the garlic, curry powder and sambal oelek; mix well.
4. Add the pineapple, coconut milk, fish sauce, sugar and salt, to taste; simmer 5-8 minutes over medium heat, until sauce thickens slightly.
5. Add the ground peanuts and coconut.
6. Transfer to a heated platter; garnish with the remaining peanuts and the grated coconut.
|
|