Pineapple Kofta Curry Recipes

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

Ingredients

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

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

Ingredients

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.

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