Coconut Pineapple Curry Sauce Recipes

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Steps:

• 1. For the sauce: Combine the 1st 5 ingredients (coconut cream through sweet chili sauce) in a bowl and mix well.
• 2. Heat 3 tablespoons coconut oil and add the scallions, water chestnuts and pineapple. Cook 1-2 minutes and add the cooked chicken and heat through.
• 3. Add the curry sauce and cook until slightly thickened.
• 4. Serve over rice and garnish with chopped cilantro and scallions.

Steps:

• Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
• Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
• Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
• Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

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.