Best 4 Pineapple Curry With Cashew Nuts Recipes

Welcome to the culinary journey of creating the most delectable pineapple curry with cashew nuts. This exotic dish combines the vibrant flavors and textures of pineapple, savory curry, and crunchy cashew nuts, offering a tantalizing treat for your taste buds. Whether you're a seasoned chef or a beginner in the kitchen, this guide will equip you with the knowledge and inspiration to craft a flavorful and visually appealing pineapple curry that will impress your family and friends. So, gather your ingredients, prepare your cookware, and let's embark on a culinary adventure to create a masterpiece that will delight your senses.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE CURRY WITH CASHEW NUTS

Pineapple Curry With Cashew Nuts image

This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups ripe pineapple, peeled and chopped
1 large onion, chopped
1 cup thick coconut milk
3/4 stalk lemongrass, chopped into 2 inch pieces, lengthwise
2 sprigs curry leaves
3/4 teaspoon mustard powder
4 -5 red chilies, coarsely crushed
1/4 teaspoon turmeric powder
1/4 cup cashews, chopped and fried
1 tablespoon olive oil

Steps:

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!

Nutrition Facts : Calories 590.8, Fat 41.9, SaturatedFat 25.9, Sodium 195.8, Carbohydrate 53.7, Fiber 8.6, Sugar 32.4, Protein 10.1

CURRY PINEAPPLE FRIED RICE

Curry Pineapple Fried Rice image

You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.

Provided by stannius

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1 onion, sliced
1 (20 ounce) can pineapple chunks, drained

Steps:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 56.9 g, Cholesterol 37.8 mg, Fat 6.1 g, Fiber 2 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 408.6 mg, Sugar 15.1 g

THAI PINEAPPLE CHICKEN CURRY

Thai Pineapple Chicken Curry image

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

Ingredients

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

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

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion image

This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU

Provided by robd16

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 large chicken breasts, cut into bite size pieces
100 g roasted cashew nuts (optional)
8 -12 spring onions, chopped (scallions)
1 small onion, chopped
1 green pepper, chopped
1 (7 ounce) can pineapple chunks in juice (small size can)
gingerroot, peeled and chopped finely (2-3 inch chunk)
3 garlic cloves, crushed
2 tablespoons sunflower oil
2 tablespoons rice wine (can use dry sherry)
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons golden syrup
1 tablespoon tomato ketchup
1 1/2 tablespoons vinegar
2 tablespoons cornflour
1/4 teaspoon Chinese five spice powder
1/4 pint water (plus a little more if needed)

Steps:

First of all make the sauce. Combine everything, mix well until smooth and set aside.
Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
Utterly Delicious.

Nutrition Facts : Calories 417.5, Fat 17.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 880.5, Carbohydrate 40, Fiber 2.5, Sugar 26.3, Protein 25.8

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Choose Ripe Pineapples: Use ripe pineapples for the best flavor and texture. Look for pineapples that are golden yellow in color and have a sweet, fragrant smell.
Toast the Cashews: Toasting the cashews adds a nutty flavor and a crispy texture. You can toast them in a skillet over medium heat or in a preheated oven at 350°F for 5-7 minutes.
Use Good Quality Curry Powder: The curry powder is the key to the flavor of this dish, so make sure you use a good quality brand. Look for a curry powder that is made with a variety of spices, such as turmeric, cumin, coriander, and fenugreek.
Adjust the Heat Level: This recipe can be made as mild or spicy as you like. If you prefer a milder curry, use less curry powder or add a little bit of sugar. If you like it spicy, add more curry powder or a pinch of cayenne pepper.

Conclusion:

Pineapple curry with cashew nuts is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it can be served with rice, quinoa, or naan bread. So next time you are looking for a quick and easy dinner, give this pineapple curry with cashew nuts recipe a try. You won't be disappointed!