THE BEST THAI CURRY-PEANUT SAUCE
I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!
Provided by The_Martins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 28
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g
PEANUT AND PINEAPPLE CURRY
I saw Jamie Oliver make a version of this curry and knew I had to try it. I found this recipe on the net and adapted it to suit our taste. Check out Recipe #190959 to make your own, fresh coconut milk. This is great served alongside a simple chicken or fish dish, or just served on its own, over jasmine rice, for a vegetarian dish (if you want it to be completely vegetarian, omit the fish sauce, but be prepared for a loss of flavour).
Provided by evelynathens
Categories Curries
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.5, Sodium 764.6, Carbohydrate 38.9, Fiber 7.4, Sugar 24.2, Protein 11.8
PINEAPPLE CURRY
Provided by Joan Nathan
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
- Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
- Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY PEANUT CHICKEN WITH PINEAPPLE
A sprinkle of cayenne pepper puts the spicy in this Asian-inspired chicken served with pineapple chunks and dry-roasted peanuts.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Whisk dressing, soy sauce, cornstarch and ground red pepper until blended.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 min. Add garlic and ginger; cook 1 min., stirring constantly. Stir in vegetables; cook and stir 3 min. or until chicken is done and vegetables are crisp-tender.
- Add dressing mixture; cook and stir 1 min. or until thickened. Stir in pineapple and nuts; cook 1 min. or until pineapple is heated through. Sprinkle with onions.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SAHARAN WEST AFRICAN PEANUT AND PINEAPPLE SOUP
This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!
Provided by Joy Kimberly
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
- Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
- Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
- Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
- Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 17.5 g, Cholesterol 8.2 mg, Fat 13.8 g, Fiber 2 g, Protein 6.1 g, SaturatedFat 3.5 g, Sodium 221.7 mg, Sugar 3.6 g
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- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
- Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
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- Warm the oil in a pot over medium heat. (A soup pot actually works better for this recipe than the wider one pictured in the photos). Add the shallot and garlic with a pinch of salt, and cook for about 2 minutes, or until the shallot is softened slightly. Add the ginger and turmeric, and cook for another 30 seconds. Add the red curry paste, stir as best you can, and cook for 60 seconds more, until fragrant.
- Stir in the halved potatoes, bell pepper, and carrot, and cook, stirring, for 2-4 minutes, or until the veggies are nicely coated with the aromatics mixture and the bell pepper is slightly softened.
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- If using the tofu, cut each cooked piece of tofu in half (this is to ensure each tofu piece has a cut edge to better absorb the curry sauce), and add it to the pot. Stir in the chopped kale. Cover the pan and simmer for 3-4 minutes, or until the kale is bright green and wilted. Turn off the heat and season to taste with lemon or lime juice, and additional salt. Stir in the roasted peanuts. Serve hot with accompaniments of choice (rice, etc.) and with chopped fresh cilantro and more peanuts if desired. Leftovers keep well for up to a week in the fridge and also freeze well.
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