Peanut And Pineapple Curry - cooking recipe

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

Preparation

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.