Time 10m Yield 6 servings - 1 serving equals 3 pineapple skewers Number Of Ingredients 5 Steps:
Combine sugar, salt and chili powder in a dry, small bowl and stir to incorporate. Place in a shallow serving dish. Thread 3 pineapple chunks each onto 6-inch wooden skewers. Arrange skewers on a serving dish; serve with sugar dip.
Time 1h Yield 5 Number Of Ingredients 16 Steps:
In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes. Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center. Serve with rice.
Time 50m Yield 6 Number Of Ingredients 12 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.
Time 15m Yield 1-1/4 cups dip. Number Of Ingredients 7 Steps:
Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.
Yield Makes approx. 3-3/14 cups of dip Number Of Ingredients 6 Steps:
simply put all ingredients into mixer, beat on meduim speed until well blended. Put dip in a pretty dish and garnish with fresh mint sprigs. Serve with crackers, fill celery sticks with dip….whatever you want- Be creative! This dip keeps well in refrigerator for up to a week.
Yield Makes 1 1/2 cups Number Of Ingredients 8 Steps:
Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl. Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.
Time 30m Yield 16 oz Number Of Ingredients 12 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.
Time 35m Yield 8 Number Of Ingredients 9 Steps:
Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.
Time 7m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
Mix ingredients in a blender or food processor until very smooth. Decorate with pineapples and serve chilled.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
Rinse fillets under cold water and cut into 2-inch pieces. Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm. Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat. Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls. Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning. Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
More about “curry pineapple dip recipes”
Time 10m Yield about 1 cup. Number Of Ingredients 9 Steps:
In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.
