Polynesian Curry Recipes

CURRIED POLYNESIAN SHRIMP

Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 24

Number Of Ingredients 6

Curried Polynesian Shrimp image

Steps:

Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg

Ingredients

1 pineapple (3 lb)
72 pitted small ripe olives
72 deveined peeled cooked medium shrimp
2 cups sour cream
1 1/2 tablespoons curry powder
1/4 teaspoon salt

JAPANESE CURRY

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Japanese Curry image

Steps:

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste