Rambutan Pineapple And Tofu Curry Recipes

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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

PANANG CURRY WITH TOFU AND VEGETABLES



Panang Curry with Tofu and Vegetables image

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Provided by Van Dana

Categories     World Cuisine Recipes     Asian

Time 1h2m

Yield 4

Number Of Ingredients 14

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2 ½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

Steps:

  • Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  • Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
  • Serve panang curry over brown rice.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g

RAMBUTAN, PINEAPPLE AND TOFU CURRY



Rambutan, Pineapple and Tofu curry image

I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.

Provided by Missy Wombat

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

500 g tofu, cubed
75 ml peanut oil
2 inches gingerroot
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 slices pineapple
5 rambutans
1 pineapple, juice of
200 ml coconut milk

Steps:

  • Shallow fry the tofu and set aside.
  • Heat the oil in a thick based saucepan.
  • Add the ginger, chilies, 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 for 10 minutes.
  • Add the coconut milk.
  • Serve with rice when cooked.

TOFU CURRY



Tofu curry image

Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.

Provided by Nadine Brown

Categories     Dinner

Time 30m

Number Of Ingredients 10

1tbsp rapeseed oil
tofu, cut into 2cm cubes
2 red onions, thinly sliced
1½ ginger and garlic paste
1½ ground turmeric
400ml light coconut milk
2 limes, 1 juiced, 1 cut into wedges to serve
160g baby spinach
10g coriander, most roughly chopped, reserve a few whole leaves to serve
4 wholemeal chapatis, to serve

Steps:

  • Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
  • Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
  • Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
  • Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

Nutrition Facts : Calories 318 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

BUTTERNUT SQUASH TOFU CURRY



Butternut Squash Tofu Curry image

Make and share this Butternut Squash Tofu Curry recipe from Food.com.

Provided by Barbell Bunny

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons coconut oil, divided
2 cups butternut squash, peeled and cubed into medium-sized pieces
1 (16 ounce) container tofu, drained, patted dry, and cubed into medium-sized pieces
1 small onion, diced
3 garlic cloves, minced
1 tablespoon fresh grated ginger
1 tablespoon curry powder
1/2 teaspoon cumin
1 pinch cayenne
1/2 teaspoon sea salt
1 (14 ounce) can coconut milk
2 tablespoons cilantro, chopped
1 cup fresh Baby Spinach, chopped
2 green onions, sliced thin
1 lime, quartered
4 tablespoons cashews, chopped
cooked rice, for serving

Steps:

  • To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not "mushy". Set aside to cool slightly.
  • Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside.
  • Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds.
  • Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld.
  • Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired.
  • 5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!

Nutrition Facts : Calories 608.7, Fat 32.4, SaturatedFat 23.4, Sodium 405.1, Carbohydrate 75.2, Fiber 4, Sugar 57.5, Protein 11.8

CAMBODIAN MANOR KHO TO HU (CARAMELIZED PINEAPPLE AND TOFU)



Cambodian Manor Kho to Hu (Caramelized Pineapple and Tofu) image

Caramelized pineapple and tofu is delicious and very easy to cook. Feel free to add red bell peppers, or other vegetables.

Provided by Sharon123

Categories     Pineapple

Time 40m

Yield 2-4

Number Of Ingredients 12

1/2-3/4 lb extra firm tofu (8 ounces)
cornstarch, to coat
1 -2 teaspoon olive oil (or vegetable oil)
1 cup pineapple chunk (fresh or canned)
2 tablespoons vegetarian oyster sauce (mushroom sauce or use fish sauce but won't be vegetarian)
1/2 cup water
1 garlic clove, Minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions, Chopped
handful fresh cilantro, Chopped

Steps:

  • Place tofu between paper towels and press with cast iron frying pan or something heavy for about 10 minutes to get rid of excess moisture.
  • Cut into bite size pieces(about 1").
  • Dredge in cornstarch to coat, shaking off excess. Fry in oil till lightly browned and crispy, about 10 minutes.
  • If using canned chunk pineapple, drain juice.
  • Put pineapple, garlic, vegetarian oyster sauce and water in a small pot.
  • Add sugar, salt, black pepper and green onion. Stir well.
  • Cook on medium heat till the water is reduced and vegetables coated. Add tofu and stir to coat.
  • Top with cilantro.
  • Serve hot with rice.

BANANA TOFU CURRY



Banana Tofu Curry image

This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It's a different kind of curry and easy to make

Provided by Missy Wombat

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 package firm tofu, drained and cut into 3/4 inch cubes
1 can coconut milk
3 large bananas or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup sultanas or 1/2 cup raisins
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon nutmeg
1 cup milk (or rice milk or soy milk for vegans)
1 medium onion, chopped
white wine

Steps:

  • Use bananas that are ripe but not mushy.
  • Saute the onion in a bit of white wine.
  • Heat the coconut milk over a medium-high flame.
  • Add the spices, coconut, and raisins and stir thoroughly.
  • Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce.
  • As soon as the tofu is hot this is ready to serve.
  • Heating and stirring beyond that point can turn this into a tasty mush.
  • Serve with basmati rice, with a side of nuts, raisins, and chutney.

Nutrition Facts : Calories 455.8, Fat 25.5, SaturatedFat 21.3, Cholesterol 8.5, Sodium 91.3, Carbohydrate 57.7, Fiber 8.3, Sugar 33, Protein 7.8

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