Polynesian Curry Recipes

CURRIED POLYNESIAN SHRIMP

Steps:

• Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
• Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
• Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

POLYNESIAN RIBS

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.

POLYNESIAN CURRY

Steps:

• Cook rice according to directions.
• Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil.
• Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste.
• Add in diced pineapple.
• Cook until chicken is done.
• Plate the rice with the sauce on top.
• Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!

MAHI MAHI, POLYNESIAN STYLE

Steps:

• Preheat oven to 350 degrees.
• Mix together soy sauce, cinnamon, ginger, and cloves.
• Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes.
• Spray non-stick baking pan with cooking spray.
• Place fish in pan.
• Drain juice from pineapple, reserve.
• Combine pineapple juice with curry powder and pour over fish.
• Add pineapple chunks and pepper slices on top of fish.
• Wrap pan tightly with foil.
• Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.

POLYNESIAN HAM AND RICE

Steps:

• Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
• Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.

SPICY POLYNESIAN WRAP

Steps:

• Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
• Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
• On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

COPYCAT POLYNESIAN SAUCE

Steps:

• Whisk Catalina dressing, honey, and vinegar together.