Tropical Curry Food

TROPICAL CURRY

Tropical Curry image

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

Ingredients

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

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

TROPICAL BEEF CURRY RICE WITH CONDIMENTS

Tropical Beef Curry Rice With Condiments image

I created this dish when I was about 20 living in Okinawa and it is our very favorite curry. Okinawa is sub-tropical with beautiful beaches and no doubt the climate and the people inspired me to come up with this colorful one dish curry. If you are looking for authentic curry then this is not it. It's not Japanese curry either. What makes this dish so tasty besides the mild curry sauce is the addition of condiments of choice. You can use almost anything including cut up mango, papaya, pineapple, tomatoes, cucumber, toasted peanuts or pine nuts, chopped green onion, pepper, and shredded boiled eggs. This is our favorite curry!

Provided by Rinshinomori

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 (20 ounce) can pineapple slices in syrup, cut in bite size pieces, reserve juice
1 -2 egg, boiled and shredded
1 tomatoes, cut in bite size pieces
1 cup cucumber, thick julienned
3 scallions, chopped
1/4 cup green pepper, julienned
1/4 cup pine nuts or 1/4 cup peanuts, roasted
2 slices bacon, chopped
1 lb ground beef
1/4 cup onion, chopped
2 garlic cloves, minced
1 medium apples, shredded or 1 medium apple, chopped finely
2 tablespoons flour
1/4 cup raisins
2 -3 tablespoons pineapple juice
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1/2 teaspoon salt
pepper
1 1/4 cups beef broth (or 2 beef bouillon cubes mixed with 1 1/4 c water)
1/4 cup curry powder
1 cup milk
white rice, cooked

Steps:

Put all the condiments on a large platter or individual serving bowls. Reserve juice from pineapple for sauce.
In a deep frying pan, heat 1 T oil on medium heat and saute bacon, onion, garlic and apple. Turn down heat to low and continue cooking until onion is translucent, approximately 10 minutes.
Add ground beef and brown the meat using wooden spoon breaking up the meat. Cook until meat is browned. Add flour and continue cooking for 2-3 minutes more.
Add raisins, pineapple juice, lemon juice, sugar, salt, tomato paste, beef stock or bouillon cubes with water, curry powder, pepper to taste and cook for 2-3 minutes on simmer.
Add milk and continue cooking on simmer for another 30 minutes or until the sauce has thickened a bit and fragrant.
To serve - place about 1 C either short or medium grained cooked rice on plate and ladle curry sauce over the rice. Scatter all the condiments or let the guests scatter condiments of their choice.

POLLO TROPICAL CREAMY CURRY MUSTARD SAUCE {COPYCAT RECIPE}

Pollo Tropical Creamy Curry Mustard Sauce {Copycat Recipe} image

Pollo Tropical Creamy Curry Mustard Sauce {Copycat Recipe} is a delicious dipping sauce for Fried Yucca and fantastic in egg salad.

Provided by Jill Selkowitz

Categories Condiment

Time 5m

Number Of Ingredients 3

Ingredients

4 Tablespoons Mayonnaise
2 teaspoons Yellow Mustard
1 teaspoon Curry Powder

Steps:

Place all ingredients into Vitamix or Blender and process until smooth.
Alternatively, place into a bowl and whisk until smooth.

Nutrition Facts : Calories 66 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 78 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TROPICAL ASIAN CURRY PASTE

Tropical Asian Curry Paste image

Provided by Ming Tsai

Categories main-dish

Time 15m

Yield 3 cups

Number Of Ingredients 14

Ingredients

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)

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.

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