I am hooked! Last night when I made this for dinner, my husband said “I think this is the best meal you have ever made’”. I had to agree that the flavours and textures of this , easy to make Indonesian dish were superb. In fact , I just had the leftovers for lunch-cold-and they were just as delicious as the hot meal last night. This recipe serves 4 people and can be served over basmati rice as well.
It would be equally good with chicken, lean pork, scallops, prawns or Tofu. Try it just with vegetables as well for a Vegetable side dish.
½ c. light coconut milk
½ c. Pineapple juice
4-5 tbsp.* Indonesian Pineapple Mango Curry Sauce
1 tbsp honey
1 tbsp Dijon mustard
2 tbsp shredded coconut
16-20 oz chicken, lean pork, halibut, scallops, prawns or firm tofu
½ can water bamboo shoots
½ can baby corn
1 c. chopped fresh or canned pineapple
2 Romano tomatoes
3 c. fresh spinach
Stir first 3 ingredients on medium heat until the sauce starts bubbling and then add in the remaining 3 ingredients. Set aside while you chop up your protein and vegetable
In a Wok or Skillet, Stir fry in 1 tbsp Olive or coconut oil
16-20 oz of chicken, lean pork, halibut ,prawns, scallops or firm tofu
When almost cooked, add in baby corn and bamboo shoots. Stir fry for 1-2 minutes then add in the sauce. Once reheated, add pineapple ,cut up tomatoes and finally add the fresh spinach on top. Stir fry just until the spinach starts to wilt. It should be bright green when you serve.
Serve just the way it is or over basmati or brown rice.
*If you cannot find this wonderful sauce base go to www.thatextratouch.ca
This company is located in Qualicum B.C. and they will ship anywhere