Indonesian Pineapple Curry Recipes

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.

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.

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.

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.

Steps:

• Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
• Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
• Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
• Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
• Add the water, sambal oelek, mint and pineapple and bring to the boil.
• Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

Steps:

• To make the meat balls, mix together the meat with onion, garlic, ground ginger, green pepper, cabbage, clove, and curry powder, and salt.
• Form the mixture into balls the size of walnuts.
• Heat the oil in a pan and fry the meat balls till they are brown. Drain them and set aside.
• Heat the ghee in a separate pan and fry the onion and garlic till brown. Add all of the spices and cook for 3 minutes.
• Add the tomatoes, potato and pineapple and cook for 5 mins.Add the coconut milk and salt to taste.
• Add the meat balls to the pan and simmer gently for 15 mins, shake the pan to prevent sticking do not stir as could break up the meat balls.

Steps:

• Prepare all your ingredients.
• In a frying pan heat oil and fry onion, garlic and whole spices until onion are soft.
• Add now ground spices and stir for one more minute.
• Add pineapple (or apples) and stir until well coated.
• Add salt, coconut milk and sugar.
• Cook uncovered 5 minutes or until soft.
• Serve with white rice.

Steps:

• Cube fresh pineapple and set aside. Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat, 30 seconds. Add ginger, garlic, onions, bell pepper, and cinnamon. Cook 2 minutes, stirring frequently. Add carrots, tofu, broccoli and pineapple, cook mixture 5 minutes, stirring occasionally. Add wine and reduce liquid, about 2 minutes. Reduce heat to medium low. Add turmeric, corn soup, yeast, tamari, and cilantro. Mix thoroughly. Cover and simmer, 5 minutes. Serve with Rice Expressions Jasmine rice.
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