Summary

Ingredients

• 400 ml coconut milk
• 200 g pineapple, fresh or drained from the can
• 200 g veetables (e.. carrots, beans, cauliflower, frozen or fresh)
• 200 g potato (s), finely diced
• 3 teaspoon curry paste, red
• 2 tablespoon chili sauce, sweet and sour
• 1 tablespoon oil for frying
• 2 teaspoons, heaped with coriander leaves, fresh or dried, for decoration
• 0.5 teaspoon ½ salt

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Instructions

1. Heat the oil in a wok until it smokes lightly. Then add the peeled and diced raw potatoes and fry them for about 3-4 minutes until crispy, stirring occasionally. Add the pineapple, the vegetables and the curry paste one after the other and fry for 2 minutes. Now fill up the vegetable and curry mixture with coconut milk and cook for 8 minutes. Finally, season with a little salt and the chilli sauce. Serve decorated with chopped coriander leaves.
2. Best served with rice and almonds.