PACRI NANAS: MALAY PINEAPPLE CURRY (VEGAN)
Pacri nanas is a light, refreshing pineapple curry, and is a dish influenced by Middle Eastern cuisine. Aromatic spices like cloves are mixed with light coconut milk and some chillies.
Provided by Nunuk Sri Rahayu
Categories Vegetables
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Cut the pineapple in 1 cm circles, then cut it again in quarters, set aside.
- Thinly slice 4 shallots and 2 garlic cloves, set aside.
- Slice 2 big red chillies and the green chillies, set aside.
- Ground into a fine paste: 3 red chillies, bird's eye chillies, 5 shallots, 2 cloves garlic, cumin, aniseed and turmeric.
- Heat the oil in a cooking pan over medium heat.
- Add sliced garlic, cinnamon, star anise, cloves and cardamom. Fry for another 2 minutes until fragrant.
- Add the spice paste, fry for about 3 minutes until fragrant.
- Add water and coconut milk. Stir well.
- Bring all the ingredients to boil, then reduce the heat to medium low. Simmer the pineapple for about 15 minutes.
- Turn off the heat and transfer the dish to a serving bowl.
SRI LANKAN PINEAPPLE CURRY
Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
THAI PINEAPPLE SHRIMP CURRY
My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!
Provided by Deb Brown
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g
INDONESIAN PINEAPPLE CURRY
Make and share this Indonesian Pineapple Curry recipe from Food.com.
Provided by FDADELKARIM
Categories Pineapple
Time 30m
Yield 16 oz
Number Of Ingredients 12
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.
PINEAPPLE OR APPLE COCONUT CURRY
Make and share this Pineapple or Apple Coconut Curry recipe from Food.com.
Provided by Artandkitchen
Categories Pineapple
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 427.8, Fat 16.2, SaturatedFat 12, Sodium 613, Carbohydrate 73.4, Fiber 4.4, Sugar 62.3, Protein 2.6
VEGETARIAN PINEAPPLE CURRY
I found this on vegtv and it looks very yummy! Enlightened Factoid Pineapple is the sole source of bromelain, a protein digesting enzyme compound that aids digestion and boosts healing. This powerful anti-inflammatory and analgesic is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. Choose a brightly colored pineapple with deep green leaves and a sweet aroma that is plump and heavy for its size.
Provided by busybee_jrs
Categories Curries
Time 20m
Yield 1 skillet, 8 serving(s)
Number Of Ingredients 17
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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PINEAPPLE KOFTA CURRY
This is a Thia style curry dish. Unusual in that it uses some cabbage. Goes well with all curries.
Provided by Brian Holley
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 743.4, Fat 52.3, SaturatedFat 31.5, Cholesterol 132.1, Sodium 471, Carbohydrate 35.1, Fiber 6.7, Sugar 22.5, Protein 37.1
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