Best Tropical Curry Recipes

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TROPICAL CURRY CHICKEN SALAD



Tropical Curry Chicken Salad image

With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.

Provided by caitiebmore

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups cubed, cooked chicken
1 cup chopped celery
1 cup mayonnaise
½ teaspoon curry powder, or more to taste
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
2 large firm bananas. sliced
½ cup sweetened flaked coconut
¾ cup salted peanuts

Steps:

  • Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
  • Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE



Tropical Red Curry Shrimp With Coconut Rice image

I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.

Provided by BajaVilla.com

Categories     Mango

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

20 tiger shrimp
7 ounces coconut milk
1 large mango, cubed
2 cups pineapple, cubed
4 small plantains, cubed
2 tablespoons macadamia nut oil
14 ounces coconut milk
1 teaspoon fish sauce
1 tablespoon red curry paste (or to taste)
1 cup fresh cilantro
1 cup white rice
1/2 cup water
7 ounces coconut milk

Steps:

  • shell the prawns and marinate in the fridge with coconut milk.
  • Prepare rice just like you usually do, but substitute half the water with coconut milk.
  • Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
  • Add washed cilantro, stems and all into the sauce for flavor.
  • remove cilantro before serving.
  • Slice all the fruit into bit sized pieces.
  • Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
  • Let oil get smoking hot.
  • Add fruit and swirl it around occasionally to prevent from sticking.
  • Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
  • Push fruit to the edge of the saute pan.
  • Add shrimp and marinade in the center.
  • Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
  • Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
  • Cook to desired doneness.
  • Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
  • Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

TROPICAL BEEF CURRY RICE WITH CONDIMENTS



Tropical Beef Curry Rice With Condiments image

I created this dish when I was about 20 living in Okinawa and it is our very favorite curry. Okinawa is sub-tropical with beautiful beaches and no doubt the climate and the people inspired me to come up with this colorful one dish curry. If you are looking for authentic curry then this is not it. It's not Japanese curry either. What makes this dish so tasty besides the mild curry sauce is the addition of condiments of choice. You can use almost anything including cut up mango, papaya, pineapple, tomatoes, cucumber, toasted peanuts or pine nuts, chopped green onion, pepper, and shredded boiled eggs. This is our favorite curry!

Provided by Rinshinomori

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

1 (20 ounce) can pineapple slices in syrup, cut in bite size pieces, reserve juice
1 -2 egg, boiled and shredded
1 tomatoes, cut in bite size pieces
1 cup cucumber, thick julienned
3 scallions, chopped
1/4 cup green pepper, julienned
1/4 cup pine nuts or 1/4 cup peanuts, roasted
2 slices bacon, chopped
1 lb ground beef
1/4 cup onion, chopped
2 garlic cloves, minced
1 medium apples, shredded or 1 medium apple, chopped finely
2 tablespoons flour
1/4 cup raisins
2 -3 tablespoons pineapple juice
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1/2 teaspoon salt
pepper
1 1/4 cups beef broth (or 2 beef bouillon cubes mixed with 1 1/4 c water)
1/4 cup curry powder
1 cup milk
white rice, cooked

Steps:

  • Put all the condiments on a large platter or individual serving bowls. Reserve juice from pineapple for sauce.
  • In a deep frying pan, heat 1 T oil on medium heat and saute bacon, onion, garlic and apple. Turn down heat to low and continue cooking until onion is translucent, approximately 10 minutes.
  • Add ground beef and brown the meat using wooden spoon breaking up the meat. Cook until meat is browned. Add flour and continue cooking for 2-3 minutes more.
  • Add raisins, pineapple juice, lemon juice, sugar, salt, tomato paste, beef stock or bouillon cubes with water, curry powder, pepper to taste and cook for 2-3 minutes on simmer.
  • Add milk and continue cooking on simmer for another 30 minutes or until the sauce has thickened a bit and fragrant.
  • To serve - place about 1 C either short or medium grained cooked rice on plate and ladle curry sauce over the rice. Scatter all the condiments or let the guests scatter condiments of their choice.

TROPICAL CURRY



Tropical Curry image

This is a lovely curry, full of meat and fruit. It is unusual but oh so yummy. It's always best eaten the next day. It comes from Indonesia, where the lady that gave me the recipe says she makes it up and then sits it on her windowsill for a day for the flavours to meld. I like to eat it straight away, but leftovers are definitely better. I hope you enjoy it :)

Provided by Kristine L.

Categories     Curries

Time 3h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 onions, diced
1 banana, sliced into bite sized pieces
750 g steak, cubed
1 green apple, roughly chopped
1 cup pineapple chunks in juice, drained
2 tablespoons sultanas
1 tablespoon lemon juice
600 ml pineapple juice
2 tomatoes, diced
1 tablespoon curry powder
2 tablespoons flour
1 tablespoon fruit chutney
1/2 cup desiccated coconut

Steps:

  • Melt butter in a large saucepan and sauté onions, apple, banana, tomatoes and curry powder for approximately 10 minutes.
  • Add the meat and brown well.
  • Add flour and cook for a further 2 minutes.
  • Add all the pineapple juice and the chutney, stirring well.
  • Bring to the boil and simmer for 1 1/2 hours.
  • Add the pineapple pieces, coconut, sultanas and lemon juice.
  • Simmer for a further 30 minutes.
  • Serve over rice, Enjoy !

Nutrition Facts : Calories 532, Fat 30.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 116.4, Carbohydrate 41.4, Fiber 3.4, Sugar 28.6, Protein 25

TROPICAL ASIAN CURRY PASTE



Tropical Asian Curry Paste image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 3 cups

Number Of Ingredients 14

1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
1/4 cup peeled, chopped galangal
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce (3 Crab brand)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons, coarse ground coriander seed
2 tablespoons toasted, coarse ground cumin seed
2 tablespoons toasted, coarse ground black peppercorn
2 tablespoons kosher salt
2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)

Steps:

  • Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP



Tropical Asian Curry Noodles with Rock Shrimp image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

1/2 cup curry paste, recipe to follow
2 tablespoons coconut milk
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 pound rock shrimp, rinsed and drained
1/2 pound shanghai egg noodles, blanched and refreshed
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed

Steps:

  • In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.

MISO COCONUT CURRY SOUP - CREAMY ZEN TROPICAL MASTERPIECE



Miso Coconut Curry Soup - Creamy Zen Tropical Masterpiece image

This Miso Coconut Curry is my masterpiece soup. It's so thick and creamy, one small bowl will satisfy. It's a fusion of traditional Miso Soup, Tom Ka Gai, and Red Curry. Ive had quite a few people who don't even like coconut that love this soup. This soup is really fun to make with a friend, you can taste a tiny sip after each step and get a sense of its slow passionate evolution into a creamy tropical masterpiece. This is like a zen meditation of patience, it will pay off!

Provided by CareyJamesBalboa

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 cups water
2 tablespoons sea salt (Pink Himalayan)
3 teaspoons powdered bonito
3 green onions, sliced
16 ounces white miso (mellow white miso paste organic)
2 (14 ounce) cans coconut milk
1 tablespoon panang curry paste (red panang curry paste)
2 Thai red chili peppers (whole, do NOT cut)
1 inch fresh galangal root (finely grated)
8 kaffir lime leaves (small)
1 stalk lemongrass (fine minced)
7 ounces shiitake mushrooms (fresh)
1 (15 ounce) can straw mushrooms (only if you cant find fresh)
1/2 fresh lime juice (half of one juicy lime)
1 teaspoon raw brown sugar
1 tablespoon butter (to poach the quail eggs in)
2 (8 ounce) packages fresh udon noodles
1 cup fresh cilantro (de-stemmed, leaves only)
12 quail eggs

Steps:

  • Boil 8 Cups Water with 2 tbs Pink Himalayan Sea Salt on high heat. Use a nice stainless steel soup pot that has a good lid with a little hole in it. (preferably see through) You will need at least 3-4 inches of room on top, so a deep pot is ok.
  • When it boils, turn the heat off (let it go below the bubbling point).
  • Just as the bubbles settle down add 3 teaspoons Bonito Fish Powder soup stock.
  • Stir gently, cover and wait 2-3 minutes, taste a sip.
  • Add 1 bunch of thinly sliced fresh Scallion Green Onions.
  • This is your basic stock.
  • Stir gently, cover and wait 2-3 minutes, taste a sip.
  • Turn back on heat and slowly raise heat just below medium *never let soup bubble from this point on. Watch it closely, you can burn this soup if you are not slow and easy. Do not go above medium heat from this point forward.
  • Add 3-4 tablespoons of mellow white miso paste. (organic) Slowly mash the miso into the soup with a large ladle and wooden spoon. Ease it into the hot soup, you cream it just under the soup near the surface. Now you have your basic creamy miso soup.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. you'll already love it.
  • Keep the heat below the bubbling point, this soup is a delicate one.
  • Add 2 cans of Coconut Milk, shake them vigorously before you open them.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. yep, that was a mouthgasm you just had.
  • Add 1 large tablespoons of Red Panang Curry Paste. Slowly mash the curry paste into the water in a large ladle ease it into the hot soup, you cream it just under the soup near the surface.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. I know! how could it get any better?!?!
  • *never let soup bubble at this point. Low or just below medium heat*.
  • Now throw in two little thai red hot peppers, whole, stem and all, do not cut them, so that they barely spice the soup.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. this is like a zen meditation of patience, it will pay off!
  • Add in the fresh finely grated galangal root (fine grate about an inch).
  • Add the 8 small kaffir limes leaves (whole).
  • Stir gently, cover and wait 2-3 minutes, taste a sip. you taste the soup evolve at each step.
  • Now we will prep the lemon grass stalk. Chop off the white root looking bottom part about an inch going up. Only chop off the bottom part, leave some white. Then chop it again at the top green part where it begins to split the whole usable part should be about 4 inches long from the bottom going upwards. Then unwrap a layer or two until you have only the middle part. Smash it with a coffee cup or the flat part of the knife. Finely chop it a few times until it is thinly minced.
  • Add in the prepped minced lemongrass stalk to the soup.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. do you love me yet? :-).
  • Then add the fresh shiitake mushrooms. Cut them into little strips. (no stems, only the flat caps).
  • Add the can of straw mushrooms. Don't cut these, put them in whole. (drain the water from the can) Use fresh straw mushrooms if you can find them. Wait until the mushrooms fuse totally into the soup.
  • Stir gently, cover and wait 2-3 minutes, taste a sip.
  • Add in 1 teaspoon coarse brown sugar.
  • Add in 1/2 of a lime juiced (squeeze it in the soup) don't put the whole lime in, just its juice.
  • Stir gently, cover and wait 2-3 minutes, taste a sip. you taste that? it's tropical love!
  • Then add the thick long udon noodles, freshly frozen. You can put the whole frozen udon square into the soup. I use one or two squares of the frozen 5 packs.
  • Stir gently, cover and wait 2-3 minutes, taste a sip.
  • Lightly poach some quail eggs, you can find them in an asian market. They are hard to crack so you must be carful or you will break the yellow part and it won't look as good. I use a very sharp chef knife and give them a little chop on the side near the fattest part. Use an egg poacher the kind that has little non-stick bowls that float above hot water. Put a tiny dab of butter in each bowl and then the egg on top once the butter is melted. Once again use low to medium heat, quail eggs can be done in about 30 seconds, if you like the sunny look.
  • You are now ready to serve your soup.
  • Serve with fresh (de-stemmed) cilantro leaves on top, and gently place a few lightly poached quail eggs on top. I like them barely poached, sunny and a bit runny.
  • Enjoy!

Nutrition Facts : Calories 755.4, Fat 56.2, SaturatedFat 41.7, Cholesterol 235.5, Sodium 8274.1, Carbohydrate 48.4, Fiber 10.8, Sugar 10.7, Protein 26.9

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