Best 2 Rambutan Pineapple And Tofu Curry Recipes

Embark on a culinary adventure to the heart of Southeast Asia with a delightful dish that harmoniously blends the vibrant flavors of rambutan, pineapple, and tofu in a creamy and aromatic curry. This unique recipe, hailing from the bustling streets of Thailand, promises an explosion of taste that will tantalize your palate. Alongside this exotic main course, discover a collection of equally enticing recipes that elevate your dining experience. Learn to craft refreshing rambutan and pineapple salads that burst with tropical sweetness, perfect for a light and healthy side dish or a vibrant appetizer. Explore the art of making delectable tofu satay skewers, marinated in a blend of aromatic spices and grilled to perfection, served with a flavorful peanut sauce for an irresistible appetizer or main course. Elevate your culinary skills with these authentic Thai recipes that showcase the vibrant flavors and diverse textures of Southeast Asian cuisine.

**Recipes Included**:

1. Rambutan, Pineapple, and Tofu Curry: A harmonious blend of sweet, tangy, and creamy flavors in a rich and flavorful curry.
2. Rambutan and Pineapple Salad: A refreshing and vibrant salad featuring the tropical sweetness of rambutan and pineapple, tossed in a tangy dressing.
3. Tofu Satay Skewers: Marinated tofu grilled to perfection and served with a rich peanut sauce, creating a tantalizing appetizer or main course.

Here are our top 2 tried and tested recipes!

RAMBUTAN, PINEAPPLE AND TOFU CURRY

Rambutan, Pineapple and Tofu curry image

I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.

Provided by Missy Wombat

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

500 g tofu, cubed
75 ml peanut oil
2 inches gingerroot
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 slices pineapple
5 rambutans
1 pineapple, juice of
200 ml coconut milk

Steps:

Shallow fry the tofu and set aside.
Heat the oil in a thick based saucepan.
Add the ginger, chilies, cardamom pods and garlic and sauté.
Add the garam masala, coriander, cumin and turmeric and lightly fry.
Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
Add the coconut milk.
Serve with rice when cooked.

COCONUT RED CURRY WITH TOFU

Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

Tips:

Choose ripe rambutan and pineapple: Look for rambutans with bright red skin and plump, juicy flesh. Pineapples should be heavy for their size and have a sweet, fragrant smell.
Use firm tofu: Extra firm or firm tofu works best in this curry. Drain the tofu and press it gently between paper towels to remove excess moisture.
Make sure to brown the tofu: Browning the tofu gives it a nice crispy texture and helps to develop its flavor. Cook the tofu over medium-high heat until it is golden brown on all sides.
Use a good quality curry paste: The curry paste is the key to the flavor of this dish. Choose a paste that is made with fresh, flavorful ingredients.
Don't be afraid to adjust the heat: This curry can be made as mild or spicy as you like. Add more or less chili paste to taste.
Serve with your favorite sides: This curry is delicious served with rice, noodles, or roti.

Conclusion:

This Rambutan, Pineapple, and Tofu Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet rambutan, tangy pineapple, and savory tofu is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give this one a try!