Coconut Ham Curry with Pineapple
Published by Tuttle Publishing
Editor's Note: Are you stuck in a rut when it comes to menu planning? Then you'll want to see this recipe for Coconut Ham Curry with Pineapple! Easy to make and full of flavors, this curry recipe is the perfect way to use any ham you might have in the refrigerator (and who couldn't use a few more easy ham recipes?). You'll love the use of the on-trend coconut milk and pineapple in this dish, too. This recipe is sure to warm you up both inside and out. This delicious and colorful dish is full of vibrant flavors and can be served over rice or with your favorite flatbread for a filling and tasty meal.
Coconut is one of the basic ingredients in Cambodian cuisine. It is used in everything from curries and soups to desserts. Canned coconut milk is readily available in the grocery store—just be sure to select a variety that doesn’t contain any additional sweetener.
Preparation Time: 25 minutes, plus time to prepare the curry paste
Chilling Time1 hr 20 min
- 1 tablespoon tamarind pulp
- 1 cup (250 ml) water
- 4 tablespoons oil
- 1 ¼ lbs (600 g) ham, diced
- 4 tablespoons Khmer Curry Paste
- 1 small pineapple, peeled, cored and sliced into 2-in (5-cm) cubes
- 3 tablespoons fish sauce
- 1 slender Asian eggplant, cut into matchsticks
- 1 ⅓ cups (330 mL) coconut milk
- 1 small bunch Thai basil leaves
Combine the tamarind pulp and the water in a small saucepan and bring to a boil. Strain the water and set it aside.
Heat the oil in a wok or deep skillet over medium heat and fry the ham and the Khmer Curry Paste until lightly browned.
Add the pineapple, tamarind water and fish sauce, cover and cook for 1 hour over low heat. Add the eggplant and cook for another 10 minutes.
Add the coconut milk and bring to a boil and check the seasoning. Add more fish sauce, if desired.
Serve garnished with the Thai basil leaves.
Copyright 2017 Joannes Riviere