Pineapple Curry Roll Ups Recipes

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THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

PINEAPPLE CURRY ROLL UPS



Pineapple Curry Roll Ups image

This is from 365 Ways to Cook Vegetarian. "They are traditionally made with lavash, a soft unleavened bread of Middle Eastern origin. I've substituted jumbo flour tortillas, which are more readily available. The rolls are easier to cut if you wrap them in plastic wrap and refrigerate them for a few hours before slicing them."

Provided by dicentra

Categories     Pineapple

Time 15m

Yield 48 rolls

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/2 cup mayonnaise
2 teaspoons curry powder
1 tablespoon soy sauce
1/4 cup crystallized ginger, chopped finely
1/2 cup raisins, chopped finely
4 scallions, chopped
1 (10 inch) flour tortillas
1 cup imitation bacon bits
1 (7 ounce) can crushed pineapple, drained
4 ounces alfalfa sprouts

Steps:

  • In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
  • With a spoon, stir in diced ginger, raisins and scallions.
  • On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
  • Sprinkle with ¼ cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
  • Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
  • Proceed in the same manner with remaining tortillas and filling.
  • To serve, cut rolls into slices ¾ to 1 inch thick.

Nutrition Facts : Calories 52.6, Fat 4, SaturatedFat 1.9, Cholesterol 9.6, Sodium 69.2, Carbohydrate 3.8, Fiber 0.2, Sugar 2.1, Protein 0.8

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