Best 5 Indonesian Pineapple Curry Recipes

SRI LANKAN PINEAPPLE CURRY

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

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.

THAI PINEAPPLE SHRIMP CURRY

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.

INDONESIAN PINEAPPLE CURRY

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.

INDONESIAN PINEAPPLE CURRY

Steps:

• Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste.
• Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. Add the pineapple and thin coconut milk and mix well.
• Cover and cook it for three to four minutes. Add salt, turmeric powder and mix well. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. Add tamarind pulp and thick coconut milk, stir well and cont
• Remove the lemongrass and garnish with crisply fried shallots.
• Serve hot with steamed rice.
• Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.