Sticky Pineapple Massaman

Name: Sticky Pineapple Massaman
Cuisine: Asian, Thai
Ingredients: 2 tbsp sunflower oil; 1 small pineapple , tough skin and core discarded , flesh chopped into 3cm ( 1 ¼in ) pieces; 1 red onion , thinly sliced; 1 carrot , peeled and sliced into ) thin matchsticks; 2 garlic cloves , crushed; 2cm ( ¾in ) piece of ginger , grated; pinch of dried chilli flakes; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp ground cardamom; ½ tsp grated nutmeg; 1 rounded tbsp Thai red curry paste ( ensure vegan ); 2 tbsp smooth peanut butter; 2x 400ml ( 14fl oz ) cans of full - fat coconut milk; 1 tbsp light soy sauce; 2 bay leaves; 8 sugarsnap peas , sliced diagonally; juice of 1 unwaxed lime; 1 tbsp roasted and salted peanuts , roughly chopped; handful of coriander ( cilantro ) , roughly torn

5 steps

Updated at: Thu, 17 Aug 2023 05:35:18 GMT

Ingredients

4 servings

2 Tbspsunflower oil

1pineapple

small, tough skin and core discarded, flesh chopped into 3cm pieces

1red onion

thinly sliced

1carrot

peeled and sliced into, thin matchsticks

2 cmginger

1 tspground cumin

½ tspground cinnamon

½ tspground cardamom

½ tspnutmeg

grated

1 rounded tbspThai red curry paste

ensure vegan

2 Tbspsmooth peanut butter

2 x 400mlfull-fat coconut milk

cans

1 Tbsplight soy sauce

1 Tbsproasted and salted peanuts

roughly chopped

coriander

cilantro, roughly torn

Instructions

Step 1

Heat 1 tablespoon of the oil in a large pan over a high heat and add the chopped pineapple . Cook for 5-6 minutes , tossing the pan regularly until the pineapple starts to caramelize . Spoon the pineapple into a bowl and set aside , then return the pan to the hob

sunflower oil2 Tbsp

pineapple1

Step 2

Heat the remaining tablespoon of oil in the pan over a medium - high heat and throw in the onion , carrot , garlic and ginger . Cook for 2 minutes , then stir in the chilli flakes , cumin , cinnamon , cardamom and nutmeg . Cook for 1 further minute until fragrant .

red onion1

carrot1

garlic cloves2

ginger2 cm

dried chilli flakes

ground cumin1 tsp

ground cinnamon½ tsp

ground cardamom½ tsp

nutmeg½ tsp

Step 3

Stir through the curry paste and peanut butter , then pour in the coconut milk . Stir in the soy sauce and add the bay leaves . Simmer for 30 minutes , stirring frequently to avoid sticking .