To make make curry paste soak chillies in water
Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
Add the chicken or pineapple, coconut milk and sugar.
Cover and cook on a low heat for 10 minutes
Serve with white rice.
econds.
5. Add curry powder and stir another 10
ream cheese, sour cream, mayonnaise, curry powder and soy sauce until
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
r until softened.
Add curry paste and cook stirring for
Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
or 3 mins, Add the curry paste, stir and add tomato
Grind half the peanuts together with half the coconut and set aside.
Peel and core the pineapple. Cut into 1 1/2 by 1 1/2 inch dice.
Heat the oil in a wok; add the onion and cook until translucent; add the garlic, curry powder and sambal oelek; mix well.
Add the pineapple, coconut milk, fish sauce, sugar and salt, to taste; simmer 5-8 minutes over medium heat, until sauce thickens slightly.
Add the ground peanuts and coconut.
Transfer to a heated platter; garnish with the remaining peanuts and the grated coconut.
Scoop out center of pineapple; use this pineapple for other use.
Combine crushed pineapple, cream cheese, curry powder and toasted coconut.
Stuff in pineapple shell.
Serve with crackers such as Wheat Thins or Sociables.
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.
ully developed.
Cook the curry paste briefly to develop the
In a 2 quart saucepan, bring pineapple juice to a boil. Stir in curry powder and celery salt, and then add rice and butter. Stir until butter melts and rice does not stick together. Reduce heat to low, cover, and simmer for 10 minutes.
Stir rice with a fork to loosen from bottom of pot. Simmer another 3 to 5 minutes, or until done.
Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
Serves 2.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Melt butter and saute onion until golden brown.
Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
Add pineapple and cognac to taste. Serve immediately.
Mix together the curry powder, chilli powder, lemon juice
Heat oil in a pot.
Toss in onions and fry until golden.
Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
Fold in all the remaining ingredients except cashewnuts.
Cook on low heat for 12 minutes.
Add half the fried cashewnuts and mix well.
Garnish with the remaining cashewnuts and curry leaves.
Serve hot.
Enjoy!
Stir fry the curry paste in a saucepan for a couple of minutes until fragrant.
Add the pork and stir to combine.
Add the coconut cream and stir to combine.
Add the pineapple pieces and the red bell pepper, stir.
Cover and simmer for 30-40 minutes until pork is tender.
Garnish with the cashew nuts.
Nice served on a bed of sweet mashed potato or steamed rice.
In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
Cook on medium high heat, but do not boil.
Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
Serve over top the cellaphane noodles and garnish with fresh basil.