Thai Fish Coconut Curry (Easy!)

Ingredients

• ¹/₃ cup dry unsweetened shredded coconut, baking type
• 1 ½ to 2 cups fresh pineapple chunks, or equivalent of canned pineapple chunks, drained
• 1 ½ to 2 cups cherry tomatoes
• ½ tsp. whole cumin seed
• handful fresh coriander
• CURRY SAUCE:
• 1 can good-quality coconut milk
• + 11 more ingredients
• • 2 shallots OR ¼ cup red onion, chopped
  • 4 cloves garlic
  • 1-2 fresh red chilies, sliced, OR ½ to ¾ tsp. dried crushed chili from the spice aisle
  • 1 thumb-size piece galangal or fresh ginger, grated
  • ½ tsp. shrimp paste (available by the bottle at Asian/Chinese food stores)
  • ¾ tsp. turmeric
  • ½ tsp. ground coriander
  • 1.5 to 2 Tbsp. brown sugar (to taste)
  • 1 Tbsp. ketchup OR tomato puree (if using puree, sweeten it with ½ tsp. sugar)
  • 2 Tbsp. fish sauce
  • 3 Tbsp. fresh-squeezed lime juice

1. Place shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Tip toasted coconut into a bowl to cool. 2. Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow ...

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