|Shredded coconut||1⁄2 Cup (8 tbs)|
|Hot milk||3⁄4 Cup (12 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Onion||1 , finely chopped|
|Minced ginger root||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Crushed pineapple||1⁄2 Cup (8 tbs)|
|Crunchy peanut butter||3 Tablespoon|
|Freshly ground pepper||To Taste|
|Chicken stock||1⁄2 Cup (8 tbs)|
Add the shredded coconut to the hot milk and soak for 30 minutes.
Heat the butter in a skillet.
Add curry powder and cook, stirring, for 1 to 2 minutes.
Add onion, gingerroot and garlic and saute, stirring, for 5 minutes.
Add shredded coconut and milk and remaining ingredients; stir to blend.
Cook, covered, stirring occasionally, for 20 minutes.