RAMBUTAN, PINEAPPLE AND TOFU CURRY
I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.
Provided by Missy Wombat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Shallow fry the tofu and set aside.
- Heat the oil in a thick based saucepan.
- Add the ginger, chilies, cardamom pods and garlic and sauté.
- Add the garam masala, coriander, cumin and turmeric and lightly fry.
- Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
- Add the coconut milk.
- Serve with rice when cooked.
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
THAI TOFU CURRY WITH POTATOES AND PINEAPPLE
Make and share this Thai Tofu Curry With Potatoes and Pineapple recipe from Food.com.
Provided by CandyTX
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
- Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
- Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.
Nutrition Facts : Calories 317.9, Fat 23.7, SaturatedFat 12.8, Sodium 276.6, Carbohydrate 20, Fiber 2.2, Sugar 12.1, Protein 11.8
THAI CHICKEN CURRY WITH PINEAPPLE
This chicken curry is made with coconut milk and sweetened with pineapple.
Provided by CupcakeSparkles11
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g
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