PINEAPPLE CURRY SOUP
Make and share this Pineapple Curry Soup recipe from Food.com.
Provided by Nyteglori
Categories Pineapple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
PINEAPPLE SPREAD
This simple tasty spread is one I can quickly put together for unexpected company-or for a snack.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese until fluffy. Stir in the onions, mushroom if desired, garlic, salt and pepper. Fold in pineapple. Serve with crackers.
Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CURRY PINEAPPLE DIP
????The flavors blend deliciously in this refreshing pineapple dip. It's also terrific with an assortment of vegetables or your favorite fancy crackers. -Barb Meninga, Kalamazoo, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/4 cups dip.
Number Of Ingredients 7
Steps:
- Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.
Nutrition Facts :
SRI LANKAN PINEAPPLE CURRY
Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
PINEAPPLE CURRY CHICKEN
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.
PINEAPPLE-CURRY-SPREAD
Make and share this Pineapple-Curry-Spread recipe from Food.com.
Provided by Clara12
Categories Spreads
Time 7m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Mix ingredients in a blender or food processor until very smooth.
- Decorate with pineapples and serve chilled.
Nutrition Facts : Calories 426, Fat 39, SaturatedFat 24.3, Cholesterol 106.9, Sodium 709, Carbohydrate 13.7, Fiber 1.3, Sugar 6, Protein 7.9
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