Peanut Pineapple Curry Recipe
Peanut Pineapple Curry
Flavors of Indonesia
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Cooking time: About 10 minutes
Difficulty: Easy
Chef's Note

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.

- 125 g (4 oz.) shelled Peanuts
- 2 tbsp. grated coconut (dry or dehydrated)
- 1 small ripe Pineapple
- 1 tsp. peanut or vegetable oil
- 1 clove of garlic, minced
- 2 tsp. Curry powder (from Java, if possible)
- 1/2 tsp. #
- 250 ml (1 cup) Coconut Milk
- A pinch of salt
- 2 tsp. brown sugar
- 1 onion, finely chopped
  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.
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