Tropical Curry Recipes

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TROPICAL CURRY CHICKEN SALAD

With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.

Provided by caitiebmore

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9



Tropical Curry Chicken Salad image

Steps:

  • Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
  • Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g

2 cups cubed, cooked chicken
1 cup chopped celery
1 cup mayonnaise
½ teaspoon curry powder, or more to taste
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
2 large firm bananas. sliced
½ cup sweetened flaked coconut
¾ cup salted peanuts

COCONUT MANGO THAI BEEF CURRY

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8



Coconut Mango Thai Beef Curry image

Steps:

  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

TROPICAL CURRY

This is a lovely curry, full of meat and fruit. It is unusual but oh so yummy. It's always best eaten the next day. It comes from Indonesia, where the lady that gave me the recipe says she makes it up and then sits it on her windowsill for a day for the flavours to meld. I like to eat it straight away, but leftovers are definitely better. I hope you enjoy it :)

Provided by Kristine L.

Categories     Curries

Time 3h

Yield 6 serving(s)

Number Of Ingredients 14



Tropical Curry image

Steps:

  • Melt butter in a large saucepan and sauté onions, apple, banana, tomatoes and curry powder for approximately 10 minutes.
  • Add the meat and brown well.
  • Add flour and cook for a further 2 minutes.
  • Add all the pineapple juice and the chutney, stirring well.
  • Bring to the boil and simmer for 1 1/2 hours.
  • Add the pineapple pieces, coconut, sultanas and lemon juice.
  • Simmer for a further 30 minutes.
  • Serve over rice, Enjoy !

Nutrition Facts : Calories 532, Fat 30.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 116.4, Carbohydrate 41.4, Fiber 3.4, Sugar 28.6, Protein 25

2 tablespoons butter
2 onions, diced
1 banana, sliced into bite sized pieces
750 g steak, cubed
1 green apple, roughly chopped
1 cup pineapple chunks in juice, drained
2 tablespoons sultanas
1 tablespoon lemon juice
600 ml pineapple juice
2 tomatoes, diced
1 tablespoon curry powder
2 tablespoons flour
1 tablespoon fruit chutney
1/2 cup desiccated coconut

TROPICAL ASIAN CURRY PASTE

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 3 cups

Number Of Ingredients 14



Tropical Asian Curry Paste image

Steps:

  • Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
1/4 cup peeled, chopped galangal
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce (3 Crab brand)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons, coarse ground coriander seed
2 tablespoons toasted, coarse ground cumin seed
2 tablespoons toasted, coarse ground black peppercorn
2 tablespoons kosher salt
2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)

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