Peanut and Pineapple Curry
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 Recipe #190959 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).
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INGREDIENTS
Nutrition- 4ounces dry-roasted unsalted peanuts
- 3tablespoons desiccated coconut, toasted (dried, grated coconut)
- 1very ripe pineapple
- 1
- 3
- 2
- 1⁄2
- 1 1⁄2cups coconut milk
- 2tablespoons fish sauce
- 2teaspoons brown sugar
- 1
-
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DIRECTIONS
- Grind half the peanuts together with half the coconut and set aside.
- Peel and core the pineapple. Cut into 1 1/2 by 1 1/2 inch dice.
- Heat the oil in a wok; add the onion and cook until translucent; add the garlic, curry powder and sambal oelek; mix well.
- Add the pineapple, coconut milk, fish sauce, sugar and salt, to taste; simmer 5-8 minutes over medium heat, until sauce thickens slightly.
- Add the ground peanuts and coconut.
- Transfer to a heated platter; garnish with the remaining peanuts and the grated coconut.
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