This was one of those moments when all leftovers matched up to a perfect dish. Should work with a variety of veg and curry pastes, but be sure to add the pineapple (for sweetness) and tomatoes (for tartiness).
In our case, we had a piece of courgette, some canned pineapple, a few tomatoes, some sliced pieces of fennel and a handful of nuts & raisins.
We added 5 spoonfuls of penang curry from Thailand, tasted it and took out 3 again for it would have been way to hot otherwise :D. The real stuff from Thailand is definitely different from the ‘real stuff’ in our tokos here in Europe..
Anyway, you can’t really go wrong with this dish.. just fry the fruit & veg in the curry paste until they have a nice bite. This is one of those creations that taste even better the next day, so it doesn’t hurt to make a bit more than you need.
The fluid from the tomatoes and pineapple will make it nice and saucy. Add small cups of water if it dries out too fast. The curry should be shiny when you serve, not dry.
Even better if you can add some onion, garlic and ginger. That will spice it up bigtime, and I’m a big lover of spice.
As always… enjoy!