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.

1. toast the peanuts in a non-stick pan until lightly browned; crush half of them in a mortar; set the others aside;
2. toast the grated coconut in the same way; set aside;
3. cut the pineapple, removing the rind and core; dice the flesh;
4. in a wok, heat the oil; add the onion and cook until translucent; add the garlic, curry powder and sambal ulek; mix well;
5. blend in the pineapple, coconut milk, sugar and salt; simmer for 5 minutes over moderate heat;
6. add the crushed peanuts;
7. transfer to a hot platter; cover with the non-crushed peanuts and the grated coconut.