Polynesiancurry Recipes

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POLYNESIAN CURRY

My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want.

Provided by Krista Roes

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Polynesian Curry image

Steps:

  • Cook rice according to directions.
  • Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil.
  • Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste.
  • Add in diced pineapple.
  • Cook until chicken is done.
  • Plate the rice with the sauce on top.
  • Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!

4 cups cooked basmati rice
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1 (12 ounce) can light coconut milk
1 (8 ounce) jar heinz curry sauce
2 tablespoons curry powder
1 tablespoon chicken bouillon granule
2 tablespoons tomato paste
1/2 cup pineapple chunk
1/2 cup diced tomato (optional)
1/2 cup unsweetened dried shredded coconut
1/2 cup peanuts
1/2 cup sliced banana (optional)

MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY

Too simple. Children love it too! This is an authentic Portuguese-Eurasian yellow curry, as my mom lives in the only village-settlement for Portuguese-Eurasian of Malaysia.

Provided by Nick Chan

Categories     Curries

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6



Malaysian Portuguese-Eurasian Yellow Curry -Too Easy image

Steps:

  • Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
  • Fry till aroma.
  • Add few cups of water.
  • Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
  • Do not cook together.

4 tablespoons white cumin
4 tablespoons fennel (sweet cumin)
1 tablespoon turmeric powder
8 big onions
stingray (or Anything!) or chicken (or Anything!)
cabbage (or all) or long beans (or all)

POLYNESIAN VEGETABLES

In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10



Polynesian Vegetables image

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

1-1/2 cups sliced fresh carrots
1/2 cup water
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
1/4 teaspoon salt
1-3/4 cups fresh or frozen sugar snap peas
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1 can (6 ounces) unsweetened pineapple juice

AUTHENTIC JAPANESE CURRY

This recipe was passed on to me by my native Japanese mother, the all-time favorite Japanese dish for my friends. I always cook this dish for any party, and it goes really quick! The secret of this tasty curry is the sauteed minced onion with garlic and ginger so please do not skip this step.

Provided by MINAMINA

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h25m

Yield 6

Number Of Ingredients 14



Authentic Japanese Curry image

Steps:

  • Heat olive oil over medium heat in a large pot. Cook and stir minced onion, garlic, and ginger in the hot oil until lightly browned, 5 to 8 minutes. Add potatoes, carrots, and chopped onions; stir until softened, about 5 minutes.
  • Pour water into the pot and bring to a boil. Skim off any residue that comes to the surface. Stir in laurel leaves. Reduce heat to medium and boil until all vegetables are easily pierced with a fork, about 10 minutes.
  • Break curry paste into blocks and stir 5 1/4 ounces into the pot. Add tomato, apple, and honey; stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. Stir in remaining pieces of curry paste if end mixture is too watery. Serve with cooked rice.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 65.2 g, Fat 5.1 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 624.1 mg, Sugar 16.2 g

2 tablespoons olive oil
½ onion, minced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
3 potatoes, peeled and diced
2 carrots, diced
1 ½ onion, finely chopped
6 cups water
4 bay (laurel) leaf
7 ounces Japanese curry paste (such as Golden Curry®)
1 tomato, diced
1 apple - peeled, cored, and grated
2 tablespoons honey
3 cups cooked rice

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