What’s Cooking Wednesday: Pineapple Curry

Okay, here’s something fairly healthy, or at least something that’s easy to modify into a healthy dish: curry.

Kevin and I had been on the hunt for a while for a curry sauce we liked.  Cost Plus’s jarred stuff let us down, and when we got a curry-powder spice packet, the sauce turned out too thin.  Then we discovered Taste of Thai’s curry paste and our lives changed, y’all.

Just add a tablespoon of the paste to a can of coconut milk, heat, and stir.  The final product is pleasantly warm – it’s near the end of my spice tolerance – although we discovered that it had a tendency to get spicier the longer it sits in the fridge.  The packet will make about three dishes’ worth of curry, and it lasts up to three months, but that third dish will be pretty fiery.

I sometimes add a splash of pineapple juice. It would have just gone down the drain otherwise, and it keeps the curry from completely burning out your taste buds.

I think pretty much anything can go in curry: peppers, potatoes, broccoli, cauliflower, carrots, etc.  My favorite additions are red bell peppers and pineapple to cut down on the spice in the sauce.  I also add chicken sauteed with curry powder, cumin, and pepper.

I would have added carrots and broccoli, but we were out. Instead of straight-up pan-frying like this shows, I recommend cooking the vegetables separately and covering them so they steam and get a little softer.

Other ways to make this healthier: use shrimp or tofu, cook the sauce with reduced-fat coconut milk, and serve over brown rice.

What other dishes have you guys tweaked to make healthier?


3 thoughts on “What’s Cooking Wednesday: Pineapple Curry

  1. This reminded me of my favourite innovation of the summer: tropical fried rice. Your basic fried rice, but instead of boring white rice made with water, use coconut rice! Easy as anything, use your typical rice recipe but substitute coconut milk for 1/2-2/3rds of the total liquid (be sure to still add the water, and a little extra water doesn’t hurt). I generally add onion, bell peppers, and pineapple sauteed in garlic, ginger, soy sauce, teriyaki (yoshida’s gourmet sauce is a favorite for this), sesame oil, and a touch of fish sauce. The healthy twist for this was that instead of adding chicken/pork/beef, we usually threw in cashews for protein. Quick, easy, and delicious! Don’t forget the egg: we only had access to Egg Beaters and such low-fat, low-cholesterol options that can make this healthier, but I’m a big fan of egg yolks.

  2. Pingback: You Don’t Have To Be Perfect To Contribute | Ruby Bastille

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