Rambutan, Pineapple and Tofu Curry

• 500 g firm tofu, cubed
• 75 ml peanut oil
• 2 inches fresh galangal root (use ginger root if unavailable)
• 2 red chilies
• 2 cardamom pods
• 3 cloves garlic, crushed
• 10 ml garam masala
• 10 ml ground coriander
• 10 ml ground cumin
• 2 12 ml turmeric
• 5 ml salt
• 2 slices pineapple
• 5 rambutans (or lychees)
• 1 pineapple, juice of
• 200 ml coconut milk

1. Shallow fry the tofu and set aside.
2. Heat the oil in a thick based saucepan.
3. Add and saute the ginger, chilies, cardamom pods and garlic.
4. Add the garam masala, coriander, cumin and turmeric.
5. Lightly fry.
6. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
7. Add the coconut milk.
8. Serve with rice when cooked.

peanut oil, fresh galangal root, red chilies, cardamom pods, garlic, garam masala, ground coriander, ground cumin, turmeric, salt, pineapple, rambutans, pineapple, coconut milk

Taken from www.food.com/recipe/rambutan-pineapple-and-tofu-curry-54423 (may not work)