This tangy sauce is excellent for Prawns, Scallops, Halibut, Chicken and Cream Sauces.
Add 1 to 3 tablespoons of this curry sauce to yogurt or sour cream to create a quick veggie dip or topping for burritos or quesdillas.
By adding 2 to 3 tablespoons per person of Pineapple Mango Curry Sauce to your regular soup, stew or sauce recipe, you can create a new and unique recipe for your family and friends.
Citrus Coconut Curry Sauce
This is one of our favourite recipes for Halibut or Chicken and is an excellent finishing sauce for any prawn or scallop entree.
1/2 cup coconut milk.
Juice of 1/2 pink grapefruit
1/3 cup of wine, sherry or chicken stock
3 to 4 tbsp Indonesian Pineapple and Mango Curry Sauce
Stir on medium heat until the sauce nears bubbling and whisk in the following ingredients:
2 tbsp honey
1 tbsp grainy mustard (any dijon will do)
2 to 3 tsp butter
3 tsp shredded coconut
Stir and simmer for 5 to 10 minutes and serve over your cooked chicken, halibut, prawns or scallops.
Pineapple Curry Aioli
Aioli is a mayonnaise based dip that is used for steamed artichokes, chicken fingers and prawns. It can be used for egg salad, chicken salad or tuna salad. This Aioli recipe is also great with sweet potato fries.
1/2 cup of mayonnaise
2 tbsp of Indonesian Pineapple Mango Curry Sauce
1 tbsp of lemon juice
1 garlic clove finely chopped
1/2 tsp of fresh ground pepper
1 tsp dijon mustard
1 tsp chopped fresh parsley or cilantro
a dash or two of hot sauce to taste
Mix together and refrigerate until served.