Indonesia-Peanut and Pineapple Curry
Ingredients:
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
Methods:
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.
