Peanut And Pineapple Curry
Ingredients
- 4 ounces dry-roasted unsalted peanuts
- 3 tablespoons desiccated coconut, toasted (dried, grated coconut) ⓘ
- 1 very ripe pineapple ⓘ
- 1 tablespoon walnuts or 1 tablespoon vegetable oil
- 3 garlic cloves, minced ⓘ
- 2 teaspoons curry powder (try to use a fresh blend) ⓘ
- 1/2 teaspoon sambal oelek (Indonesian chili paste) ⓘ
- 1 1/2 cups coconut milk ⓘ
- 2 tablespoons fish sauce ⓘ
- 2 teaspoons brown sugar ⓘ
- 1 onion, finely chopped ⓘ
- salt, to taste ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
731
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).