Indonesia-Peanut and Pineapple Curry

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Indonesia-Peanut and Pineapple Curry

 

4 ozs. shelled peanut

2 tbsps. grated coconut (dry or dehydrated)

1 small very ripe pineapple

1 tsp. walnut or vegetable oil

1 clove garlic, minced

2 tsps. curry powder (Javanese if possible)

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

1 cup coconut milk

pinch of salt

2 tsps. 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, sugar and salt;

simmer 5 minutes over medium heat;

add the ground peanuts;

transfer to a heated platter; garnish with the

remaining peanuts and the grated coconut.

 

 

 

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