CURRIED POLYNESIAN SHRIMP
Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
- Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
- Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
HAWAIIAN CHICKEN CURRY
With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
- Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.
POLYNESIAN CURRY
My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want.
Provided by Krista Roes
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to directions.
- Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil.
- Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste.
- Add in diced pineapple.
- Cook until chicken is done.
- Plate the rice with the sauce on top.
- Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!
HAWAIIAN CURRY STEW
Make and share this Hawaiian Curry Stew recipe from Food.com.
Provided by PanNan
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
- Add vegetables and cook until potatoes and carrots are tender.
- Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
- After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
- Cook, stirring constantly, until the stew thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 449.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 96.8, Sodium 943.7, Carbohydrate 53, Fiber 4.7, Sugar 2.9, Protein 38.8
HAWAIIAN SHRIMP OR CHICKEN CURRY
Here is a dish that I usually make by request. My grand daughter loves shrimp curry and will try to pick out all the shrimp. Hey Ryssie! "Any shrimp left for me?"
Provided by Jo Anne Sugimoto
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
- 2. Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
- 3. Add shrimp or chicken, cover. Stirring occassionally
- 4. Serve in soup bowls, hot and over rice. Makes 6 servings.
- 5. NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.
POLYNESIAN HAM AND RICE
Give a tropical twist with pineapple to your regular ham and rice meal - perfect for Island-style dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
- Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 35 mg, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1240 mg
MAHI MAHI, POLYNESIAN STYLE
Make and share this Mahi Mahi, Polynesian Style recipe from Food.com.
Provided by PalatablePastime
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix together soy sauce, cinnamon, ginger, and cloves.
- Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes.
- Spray non-stick baking pan with cooking spray.
- Place fish in pan.
- Drain juice from pineapple, reserve.
- Combine pineapple juice with curry powder and pour over fish.
- Add pineapple chunks and pepper slices on top of fish.
- Wrap pan tightly with foil.
- Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.
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HAWAIIAN CHICKEN CURRY RECIPE • A GREAT TROPICAL DISH!
From clubfoody.com
Ratings 4Servings 4Cuisine Fusion, Hawaiian/PolynesianCategory Main Course
- In a large saucepan over medium heat, add olive oil. When it gets hot, add onions and red peppers; cook until soft, about 5 minutes.
- And chicken and season with freshly ground black pepper before adding sesame oil and coconut oil. Cook the chicken halfway thru before adding garlic and ginger.
- When the chicken cubes are no longer pink and nicely cooked, add chutney and stir for a couple of minutes.
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