Pineapple and Coconut Curry Recipe

Ingredients

Serve 4-6

• 12 oz/350 g potatoes, peeled and coarsely chopped

Spice Paste:

• 4-6 dried red chili peppers, crumbled

• 1 tsp coriander seeds

• 2 cloves garlic, finely chopped

• 6 shallots, chopped

• 1 tsp ground turmeric

• 1 tbsp finely grated ginger

Curry:

• 2 tbsp olive oil

• 3 cups/750 ml coconut milk

• 1 pineapple, cubed

• 2 star anise, chopped

• 1 stick cinnamon

• 1/4 tsp ground cloves

• 1/8 tsp ground nutmeg

• 1 stalk lemongrass, finely chopped

• 1 tbsp lime juice

• salt and freshly ground black pepper to taste

• 1/2 cup/125 ml coconut cream

• 2 shallots, lightly fried, to garnish

Method:

1. Spice Paste: Grind the chili peppers, coriander seeds, garlic, shallots, turmeric, and ginger root in a pestle and mortar until crushed.

2. Curry: Heat the oil in a large wok or frying pan and sauté the spice paste until aromatic.

3. Pour in the coconut milk and bring to a boil, stirring constantly.

4. Add the pineapple, star anise, cinnamon, cloves, nutmeg, lemongrass, and lime juice. Season with salt and pepper.

5. Cook over medium heat until the pineapple is heated through, 5-7 minutes.

6. Stir in the coconut cream and cook for 2-3 minutes more. Transfer to a heated serving dish.

7. Garnish with the fried shallots and serve hot with boiled rice.