Peanut And Pineapple Curry

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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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Steps

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Grind half the peanuts together with half the coconut and set aside.

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Peel and core the pineapple.

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Cut into 1 1 / 2 by 1 1 / 2 inch dice.

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Heat the oil in a wok.

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Add the onion and cook until translucent.

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Add the garlic , curry powder and sambal oelek.

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Mix well.

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Add the pineapple , coconut milk , fish sauce , sugar and salt , to taste.

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Simmer 5-8 minutes over medium heat , until sauce thickens slightly.

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Add the ground peanuts and coconut.

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Transfer to a heated platter.

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Garnish with the remaining peanuts and the grated coconut.

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Ingredients

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dry-roasted unsalted peanuts, desiccated coconut, pineapple, walnuts, garlic cloves, curry powder, sambal oelek, coconut milk, fish sauce, brown sugar, onion, salt