1/2 a pineapple, cut into small chunks
1 large tomato, cut into wedges
salt & palm sugar, to taste
fish sauce, to taste (replace with light soy sauce for vegetarian dish)
1 tbsp lime juice, or to taste
1/2 cup coconut milk
about 1/2 cup water
about 2 tbsp cooking oil
coriander leaves, for garnishing
2 tbsp crushed peanuts, for garnishing
3 tbsp chilli paste
3 coriander roots
3 stalks lemongrass
1 stalk torch ginger flower (bunga kantan)
2 kaffir lime leaves, shred finely
2 tbsp dried shrimps, washed and soaked to soften (omit for vegetarian dish)
- Heat oil in a saucepan over medium-low heat and fry the pounded ingredients until aromatic.
- Add in pineapple chunks and tomato wedges. Fry for a minute, then add in water and coconut milk. Bring to the boil and simmer for about 5 - 10 minutes under low heat.
- Mix in lime juice and add salt, sugar and fish sauce to taste. Turn off heat. Stir in coriander leaves.
- Before serving, sprinkle crushed peanuts over the curry. Served hot with steamed rice.