Thai Shrimp Curry with Pineapple

Brisk Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delightful coconut curry sauce, at that point presented with new pineapple!

 

The formula may sound somewhat included, with the adding-to-the-dish then-eliminating again of the vegetables. Be that as it may, I guarantee, it's amazingly basic. I actually prefer to do it as such to keep them overall quite delicate, rather than having them turn saturated in the sauce.

 

What's more, the rest is, as it's been said, peanuts. Or on the other hand rather coconuts for this situation. Earthy colored the shrimp, mix in the curry glue, add coconut milk and let it stew for a brief period. During this time you can cut up some pineapple (not, and I rehash, not discretionary), hack some cilantro and focus on your rice. Or on the other hand whatever the cool children eat with curry nowadays.

 

 

Ingredients

• 1 (13.6 oz) can coconut milk
• 2 small-medium red peppers cut into strips
• 1 medium onion finely diced
• ½ cup water
• 1 tablespoon oil
• 2 small-medium zucchinis diced
• 1 clove garlic minced
• 1 pound raw jumbo shrimp
• 1 small pineapple
• 2 tablespoons Thai red curry paste

 

 

Instructions

1. Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
2. Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
3. Serve with rice and your favorite curry toppings.

 

 

source:https://www.savorynothings.com

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Pineapple Curry with Salmon

This zesty and tart Pineapple Curry with Salmon and coconut milk makes certain to spark your interest. Scrumptious presented with a steaming bowl of rice.

 

Pineapple Curry or Gulai Nenas is frequently made with shrimps yet varieties with fish and salted fish do exist. Albeit the anglicized term for gulai is additionally curry, it is unmistakably not the same as curry in that the flavor blend for gulai typically comprises of new chilies, turmeric, lemongrass, belachan (shrimp glue), and tamarind. By and large, gulai will in general be hot, zesty, tart, and not velvety like curries. It is certainly a Southeast Asian mixture.

 

The tart insight with regards to Gulai Nenas comes from the pineapples. The coconut milk relaxes the sharp taste, making it overwhelming.

 

 

 

INGREDIENTS

• 1 cup coconut cream (240ml)
• Salt to taste
• 1 lb salmon (skin removed and cut into bite sized pieces) (450g)
• 1 cup water (240ml)
• 3 tbsp vegetable oil
• ½ pineapple (cut into bite sized pieces)

Spice Paste

• 1 inch cube belacan / shrimp paste (optional)
• 1 tsp ground turmeric
• 6 shallots or 1 onion, cut into small pieces
• 2 cloves garlic
• 5 red chilies
• 1 stalk lemongrass (thinly slice the last 4 inches from the bottom)

 

 

 

INSTRUCTIONS

1. Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
2. Pineapple Curry with Salmon-5
3. Heat vegetable oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
4. Pour in coconut cream and water. Bring to a boil. Add pineapples and salt. Bring it back to a boil. Reduce heat and simmer for 10 minutes.
5. Add salmon and continue to cook for another 3 to 4 minutes.
6. Pineapple Curry with Salmon-6

 

 

 

source:https://www.rotinrice.com

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Honey Pineapple Salmon Recipe

Our family gets somewhat energized when salmon is on the menu. Also, in light of current circumstances, salmon has impressive nourishing goodness, and we must surrender it to those Omega-3s you all! In case you're searching for an approach to turn the tables and up your salmon game (and a simple supper thought), at that point our Honey Pineapple Salmon is all you require to think about your supper designs around evening time!

 

I had mango as a main priority for this formula, yet since we had a pineapple sitting close to our natural product bowl that expected to get utilized, I snatched it all things being equal. Assume you don't have a new pineapple gazing at you and smelling all sweet and steamy. Try not to stress, snatch that container of pineapple sitting in your cabinet on the grounds that can products are most joyful when they're utilized before their termination date.

 

The principal thing to see when seeing salmon is the tone. Salmon is intended to be brilliant hued pink, don't accepting bluntly or light-hued fish that seems as though it is turning sour. The other thing to take a gander at is for lines in the fish. The lines in the salmon show that your fish is new.

 

 

 

Ingredients

• 1 teaspoon of sea salt
• 2 1/2 tablespoons honey
• 2 tablespoons coconut oil, melted butter or ghee
• 2 tablespoons sesame oil
• A 3-pound slab of salmon cut in half
• 3-4 turns of freshly cracked black peppercorns using a pepper mill 2 tablespoons lemon juice, orange juice, or pineapple juice
• 1 tablespoon light brown sugar
• 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
• 1-2 large garlic cloves
• 3-4 fresh mint leaves for garnish chopped

 

 

Instructions

1. Preheat oven to 400° F.
2. Remove salmon from packaging and rinse with cold water and pat dry with paper towels, cut the salmon into two pieces.
3. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
4. Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
5. Chop the remaining pineapple rings and add them to a bowl.
6. Into the bowl with the pineapple, complete the marinade by adding the pineapple juice, melted butter (or coconut oil or ghee), sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
7. Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
8. Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
9. Remove the salmon from the oven and allow it to rest for ten (10) minutes.
10. Garnish with fresh mint, optional
11. Serve.

 

 

 

 

 

source:https://www.awortheyread.com

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Strawberry Stuffed French Toast

Strawberry Stuffed French toast is the thing that early lunch dreams are made of – flavorfully sweet and ideal for a comfortable Sunday. Simple to make, this truly takes french toast up a score with the cream cheddar and strawberries stuffed inside two cuts for bread and afterward cooked until brilliant earthy colored!

 

The bread should be seared for around three minutes on each side, until it is the doneness you like. It takes around 20 minutes to make a serving of six in case you're making one a period. Having a huge frying pan makes a difference!

 

Ensure that the skillet is hot before you fry the toast, this will help the egg blend to brown and cook. French toast can be saturated if a lot of egg is utilized, so make certain to follow this formula precisely.

 

 

Ingredients

• 3 tablespoons butter
• 8 ounces whipped cream cheese
• ¼ cup diced strawberries plus more for serving.
• 2 tablespoons honey
• 1 cup milk
• ¼ teaspoon salt
• 4 eggs
• 12 slices brioche bread one loaf
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

 

Instructions

1. In a medium bowl, combine the whipped cream cheese with the honey and strawberries, set aside.
2. In a large shallow bowl, add the milk, eggs, vanilla extract, cinnamon and salt and whisk to combine.
3. Spread the cream cheese mixture on 6 slices of brioche, then seal with the other 6 slices.
4. Heat a medium non-stick skillet over medium heat. Add ½ tablespoon butter to the skillet.
5. Dip the stuffed brioche in the egg and milk mixture, dredging them well on both sides so they are coated in the batter. Immediately transfer from the bowl to the skillet. Cook for 3-4 minutes until edges become golden brown, then flip and cook on the other side for an additional 3-4 minutes. Repeat for the remaining 5.
6. Remove from heat and serve with extra strawberries and maple syrup and powdered sugar, if desired.

 

 

 

source:https://feelgoodfoodie.net/

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