Coconut Pineapple Curry Sauce Recipes

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COCONUT-PINEAPPLE CURRY SAUCE



Coconut-Pineapple Curry Sauce image

I created this recipe for a Thai Curry Challenge. It is a sweeter curry sauce with a bite from the red curry paste.

Provided by Daily Inspiration S

Categories     Chicken

Time 30m

Number Of Ingredients 12

1 can(s) coconut cream (not milk)
2-3 tsp red curry paste (or more to taste)
3 Tbsp pineapple juice
1/2 tsp ginger/garlic paste
1 tsp sweet chili sauce
3 Tbsp coconut oil
2 c cooked cubed chicken breast
2 scallions, cut on the bias
1/2 c sliced water chestnuts
4 pineapple rings, cut into chunks
garnish with chopped cilantro and scallions
cooked rice

Steps:

  • 1. For the sauce: Combine the 1st 5 ingredients (coconut cream through sweet chili sauce) in a bowl and mix well.
  • 2. Heat 3 tablespoons coconut oil and add the scallions, water chestnuts and pineapple. Cook 1-2 minutes and add the cooked chicken and heat through.
  • 3. Add the curry sauce and cook until slightly thickened.
  • 4. Serve over rice and garnish with chopped cilantro and scallions.

PINEAPPLE-COCONUT SAUCE



Pineapple-Coconut Sauce image

Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.

Provided by josiekana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 3

¾ cup crushed pineapple in juice, divided
½ cup cream of coconut, divided
¼ cup heavy whipping cream

Steps:

  • Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
  • Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g

THAI CHICKEN CURRY WITH PINEAPPLE



Thai Chicken Curry with Pineapple image

This chicken curry is made with coconut milk and sweetened with pineapple.

Provided by CupcakeSparkles11

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
½ cup frozen peas
½ cup chopped green bell pepper
½ cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
¾ cup chopped fresh pineapple

Steps:

  • Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  • Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  • Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g

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

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