Summary

Ingredients

• 4 red pepper (s)
• 300 ml coconut milk, thick
• 1 teaspoon turmeric
• 1 clove (s)
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ coriander powder
• 1 teaspoon basil, dried
• 1 clove garlic, thinly sliced
• 250 g pineapple, fresh or unsweetened from the can
• 2 tablespoon peanuts, roasted, salted, roughly chopped
• 1 tablespoon coriander greens
• chili
• salt and pepper
• some oil or ghee

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Instructions

1. Wash the peppers and cut them first into wide strips, then into larger cubes. Briefly heat the turmeric, clove, cumin, coriander powder, basil in a little oil or ghee until the spices smell slightly.
2. Then add the pepper cubes and fry for a few minutes. Be careful not to get too hot as the spices burn very easily. Mix in the garlic and pour in the coconut milk. Cook everything over a mild heat for 10 minutes.
3. Season to taste with pepper and salt. Finally, briefly add the pineapple and serve sprinkled with fresh coriander and the chopped peanuts.
4. Basmati rice goes perfectly with it, and the cooking time (10 minutes) makes it perfect to cook on the side.