Indonesian Pineapple Curry Recipes

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SRI LANKAN PINEAPPLE CURRY



Sri Lankan Pineapple Curry image

Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.

Provided by Brian Holley

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

19 ounces pineapple chunks, drained (keep the juice)
1 small onion, sliced
2 hot green peppers, seeded and sliced
1 1/2 teaspoons mild curry powder
1/4 teaspoon turmeric
1 teaspoon fish sauce
1/2 teaspoon ground black mustard seeds
6 curry leaves
2 garlic cloves, crushed
1/2 inch cube fresh gingerroot, grated
1/4 cup coconut milk
3 tablespoons cooking oil
1 tablespoon sugar
salt

Steps:

  • Heat the oil in a pan and fry the onions and green peppers till just soft.
  • Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
  • Add half of the pineapple juice to the pan and cook for 2 minutes.
  • Add the sugar and coconut milk, simmer 2 minutes.
  • Take off of the heat.
  • Serve hot or cold as a side dish for your curry.

THAI PINEAPPLE CHICKEN CURRY



Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

INDONESIAN PINEAPPLE CURRY



Indonesian Pineapple Curry image

Make and share this Indonesian Pineapple Curry recipe from Food.com.

Provided by FDADELKARIM

Categories     Pineapple

Time 30m

Yield 16 oz

Number Of Ingredients 12

1 teaspoon cardamom seed
1 teaspoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon whole cloves
2 tablespoons canola oil
2 spring onions, cut into 1/2 inch pieces
2 inches piece fresh ginger, grated
4 candlenuts or 4 macadamia nuts, roughly chopped
1 cup water
1 teaspoon sambal oelek
1 tablespoon of fresh mint, chopped
1 medium fresh pineapple or 1 (15 1/4 ounce) can pineapple chunks, drained

Steps:

  • Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
  • Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
  • Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
  • Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
  • Add the water, sambal oelek, mint and pineapple and bring to the boil.
  • Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

INDONESIAN PINEAPPLE CURRY



Indonesian Pineapple Curry image

How to make Indonesian Pineapple Curry

Provided by Saneev Kapoor

Categories     Main - Course - Vegetarian

Yield serve4

Number Of Ingredients 1

Pineapple,Coconut milk,Oil,Cinnamon,Star anise,Lemon grass,Thin coconut milk,Salt,Turmeric powder,Black peppercorns,Tamarind pulp,Thick coconut milk,Crisply fried shallots,For paste,Roasted peanuts,Shallots,Garlic,Ginger,Coriander powder,Brown sugar,

Steps:

  • Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste.
  • Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. Add the pineapple and thin coconut milk and mix well.
  • Cover and cook it for three to four minutes. Add salt, turmeric powder and mix well. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. Add tamarind pulp and thick coconut milk, stir well and cont
  • Remove the lemongrass and garnish with crisply fried shallots.
  • Serve hot with steamed rice.
  • Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 9.44 carbohydrates, Protein 6.81 proteins, Fat 37.74 fats, Fiber 2.79 fibers

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