Best Pineapple Curry Soup Recipes

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

PINEAPPLE CURRY SOUP

Pineapple Curry Soup image

Make and share this Pineapple Curry Soup recipe from Food.com.

Provided by Nyteglori

Categories Pineapple

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 tablespoon onion, chopped
1 tablespoon curry
1 tablespoon flour
2 cups broth
4 egg yolks
1/2 pint heavy cream
1 cup pineapple, chopped
cognac or brandy, to taste

Steps:

Melt butter and saute onion until golden brown.
Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
Add pineapple and cognac to taste. Serve immediately.

PINEAPPLE CURRY CHICKEN

Pineapple Curry Chicken image

Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional

Steps:

Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.

SAHARAN WEST AFRICAN PEANUT AND PINEAPPLE SOUP

Saharan West African Peanut and Pineapple Soup image

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

Ingredients

1 cup dried pineapple pieces
1 tablespoon canola oil
½ sweet onion, chopped
1 stalk celery, chopped
1 leek, chopped
1 teaspoon curry powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
¾ cup peanut butter
1 (14 ounce) can diced tomatoes
3 cups water
¼ cup heavy whipping cream
¼ cup minced green onion
1 teaspoon minced garlic

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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