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Date Posted: 03:56:13 10/25/02 Fri
Author: SRA
Subject: Pineapple Curry Salsa

1 large ripe pineapple
1 tbl.olive oil
8 shallots,diced
2 tbls.curry paste
1 lemon,juiced
3/4 cup coconut milk
3/4 cup chicken stock
2 tbls.Thai fish sauce
4 tbls.butter
1 bunch scallions,diced
1/2 bunch cilantro,chopped

1. Remove pineapple leaves and reserve for garnish. Preheat oven
to 400 degrees.
2.Place whole pineapple on baking sheet and place in oven. Cook
20 minutes;remove and cool.Peel and dice into small pieces. Set
aside.
3.In large saucepan over medium heat,warm olive oil.Add
shallots and sauté until golden,about 2 minutes.Stir in curry
paste,lemon juice,coconut milk,chicken stock,fish sauce and diced
pineapple.Simmer 10 minutes.Add butter,scallions and cilantro.
Sauté additional 2 minutes.

To present dish:

Remove Plantain Charlottes from molds;place on 4 serving plates.
Slice chicken breasts;fan on top of charlottes.Ladle salsa on top
of chicken.Garnish with pineapple leaves and asparagus tips.

Serves 4.

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