Indonesian Pineapple Sambal Curry with Coconut Rice
This Indonesian curry combines the tropical sweetness of pineapple with the punch of sambal chili paste, served over fragrant coconut rice.
Preparation
Get these tasks done before you start cooking.
Preparing the Curry Base
- 1
Heat the Oil
Heat vegetable oil in a large saucepan.
- 2
Sauté Aromatics
Add garlic, ginger, and onion and sauté until fragrant.
- 3
Set Aside
Remove from heat and set aside.
Making the Sambal Paste
- 1
Combine Ingredients
In a blender, combine chilies, shrimp paste, and palm sugar.
- 2
Blend Smooth
Blend until smooth.
Tip: Do not over-blend the chilies as it can make the sambal too watery.
- 3
Mix with Curry Base
Stir the paste into the prepared curry base.
Tip: Use dry roasted shrimp paste for deeper flavor.
How to Make Indonesian Pineapple Sambal Curry with Coconut Rice
Total time: 2 h · Yields 4 servings
- 1
Add Sauce Ingredients
Add the coconut milk, tamarind paste, and turmeric powder to the curry pot.
- 2
Simmer Pineapple and Chicken
Add chopped pineapple and chicken pieces into the curry, seasoning with salt. Simmer until chicken is cooked through and pineapple is tender.
- 3
Cook Coconut Rice
Combine jasmine rice, coconut milk, water, and salt in a rice cooker and cook until tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the curry can be made a day in advance and reheated. Cook the rice fresh for best texture.
What can I substitute for shrimp paste?
You can use fish sauce as a substitute, though the flavor profile will slightly differ.
Is there a vegetarian option?
Replace chicken with tofu or tempeh and omit the shrimp paste for a vegetarian version.
Can I use a different type of rice?
Yes, basmati or long-grain rice can be used as an alternative to jasmine rice.
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