Peanut Pineapple CurryTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: About 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:100.8 kcal
Proteins:2.2 g
Fats:5.6 g
Carbohydrate:12.7 g
Fibers:2 g
Sugar:8.8 g
Cholesterol:0 mg
Sodium:43 mg
Calcium:19.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
125
g
shelled peanuts
30
ml
grated coconut (dry or dehydrated)
1
small ripe pineapple
5
ml
peanut or vegetable oil
1
clove of garlic, minced
10
ml
curry powder (from java, if possible)
250
ml
coconut milk
2
ml
salt
10
ml
brown sugar
1
onion, finely chopped
METHOD
- toast the peanuts in a non-stick pan until lightly browned; crush half of them in a mortar; set the others aside;
- toast the grated coconut in the same way; set aside;
- cut the pineapple, removing the rind and core; dice the flesh;
- in a wok, heat the oil; add the onion and cook until translucent; add the garlic, curry powder and sambal ulek; mix well;
- blend in the pineapple, coconut milk, sugar and salt; simmer for 5 minutes over moderate heat;
- add the crushed peanuts;
- transfer to a hot platter; cover with the non-crushed peanuts and the grated coconut.
CHEF'S NOTES
If you prefer milder flavors, omit the sambal ulek, the chili and salt-based condiment that is characteristic of Indonesian seasoning.
Serve with Indonesian rice or white rice and grilled chicken or chops.
