Pineapple Curry Soup Recipes

PINEAPPLE CURRY CHICKEN

Steps:

• Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

THAI PINEAPPLE CHICKEN CURRY

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.

PINEAPPLE CURRY SOUP

Steps:

• Melt butter and saute onion until golden brown.
• Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
• Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
• Add pineapple and cognac to taste. Serve immediately.

SAHARAN WEST AFRICAN PEANUT AND PINEAPPLE SOUP

Steps:

• Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
• Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
• Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
• Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

SRI LANKAN PINEAPPLE CURRY

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.

SPARKLING PINEAPPLE SOUP

Steps:

• In a bowl, whisk together 2 cups sparkling wine
• In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice
• Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.
• Garnish: Toasted coconut.

THAI GREEN CURRY WITH PINEAPPLE

Steps:

• Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
• Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
• Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
• Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
• Lower the heat and simmer gently for 25 minutes or until the meat is tender.
• Add a squeeze of lime juice at the end.
• While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
• Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
• Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
• Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
• Heat through and serve over rice, garnished with another sprinkle of coriander.