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Rambutan, Pineapple And Tofu Curry
By Chef Andrew Faulkner


18 ounce Organic Tofu cubed
5 tablespoons Peanut (Groundnut) Oil
12 pieces Organic Ginger
2 Red Fresno Chiles
2 Cardamom Seed Pods
3 cloves Organic Garlic
2 tablespoons Garam Masala
2 teaspoons Coriander ground
2 tablespoons cumin - ground
1/2 teaspoon Turmeric
1 teaspoon Salt
1 small South African Baby Pineapples
5 Rambutan (or Lychees)
1 Pineapple Juice
7 ounces Coconut Milk


Fry the tofu and set aside. Heat the oil in a heavy bottomed saucepan. Add the ginger, chiles, cardamom pods and garlic and sauté. Add the garam masala, coriander, cumin and turmeric and lightly fry. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer. Add the coconut milk. Serve with rice when cooked.


This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant.