Coconut Ham Curry With Pineapple Food

VEGETABLE CURRY

Steps:

• Chop the veggies + onion and put everything in a large pan or pot with a little water (or use oil, if not oil-free) and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
• Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
• Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
• Serve the curry with cooked rice of choice, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!

HAM AND PINEAPPLE CURRY

Steps:

• Combine the onion, peppers, garlic, oil, curry powder and mustard seeds in a two-and-one-half-quart souffle dish or casserole. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for eight minutes, stirring once halfway through the cooking time. Prick the plastic to release the steam.
• Remove from the oven and uncover. In a small bowl, combine the cornstarch, apple or pineapple juice and lemon juice. Stir into the vegetables and spices. Add the ham and pineapple chunks. Cover with microwave-safe plastic wrap. Cook at 100 percent power for seven minutes. Prick the plastic to release the steam.
• Remove from the oven and uncover. Stir in the coriander, if desired, and serve.

PORK AND PINEAPPLE COCONUT CURRY

Steps:

• Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
• Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

PINEAPPLE OR APPLE COCONUT CURRY

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.