Andrea loves to cook challenging and interesting recipes for brave souls. Creativity in the kitchen makes the stomach happy.
Stardew Valley Inspired Recipe: Tropical Curry
Stardew Valley is a popular video game where players run their own farm. One feature of the game is you get to create meals out of the food you harvest, forage, and buy. I decided I wanted to recreate one of the recipes from Ginger Island, a tropical hideaway where you can farm any type of food regardless of the season.
I'm happy to say my version of tropical curry is delicious. I didn't take pictures of it in a pineapple bowl, like how it is presented in the game.
My recipe has a very long list of ingredients, but you can make adjustments and end up with something just as tasty. I don't recommend adding more to the recipe; it fits perfectly in the Instant Pot.
You could adjust this recipe to cook it in a big pot on your stove or in a crockpot.
The curry in the video game uses three ingredients: coconut, pineapple, and hot pepper. My recipe calls for coconut milk, pineapple chunks, and red bell pepper.
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It took me about 30 minutes to cut and prepare everything for the curry. Depending on how fast you cut veggies and fruits, this could change your timing.
It took me about 30 minutes to cook the curry. If everything is prepared ahead of time, I think it'll take you about this long as well.
"An exotic, fragrant curry served in a pineapple bowl."
— Description from "Stardew Valley"
- 2 tablespoons coconut oil
- 1 to 4 ounces Maesri red curry paste
- 4 cloves garlic, minced
- 1 tablespoon ginger
- 1 medium white onion
- 1/2 pound chicken breasts, sliced into small pieces
- 1 red bell pepper
- 1 (8-ounce) can bamboo shoots, sliced
- 1 (8-ounce) can water chesnuts
- 1 cup carrots, chopped
- 1 banana, sliced
- 2 cups pineapple chunks
- 1 cup mango chunks
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 2 (13.5-ounce) cans coconut milk
- 1/4 cup peanuts
- 3 tablespoons cornstarch
- 3 tablespoons water
With an ingredient list this long, you're going to need to cut your vegetables and other items before you turn on the Instant Pot. Double-check that you have all the ingredients you need before you start working on this recipe.
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Here are my pro tips for recipe prep:
- Thaw out the chicken. When it's no longer frozen, cut it into smaller pieces. I like to use the chicken fajita bags from John Soules Foods. The chicken is seasoned well, and you don't have to worry about tenderizing the meat.
- Make sure to wash veggies and fruits. Do drain any cans or containers. You don't need extra liquid in the Instapot. The fruits will release juices as the curry cooks.
- There is a lot to chop. You'll need to mince the garlic. Cut the onion, red bell pepper, carrots, pineapple, and mango. I recommend buying the pineapple and mango precut. They're challenging fruits to cut, and it's also time-consuming.
- Don't cut the banana until you're about to add it to the pot. Bananas turn brown quickly.
- You can chop the peanuts if you like, but it's not required. I like the larger pieces.
- If you only have one coconut milk can, you could use regular milk for the other portion.
- Tap the Saute button on the Instant Pot and adjust the temperature to High. When it gets hot, fry the coconut oil, curry paste, garlic, ginger, and onions until fragrant. Stir well. The onions should be tender. Don't let the garlic burn. I use half the curry paste jar for this recipe; it's not very spicy. Use the whole jar for more spice.
- Add chicken and saute in the mixture. Cook until no longer pink—about 5 minutes. Stir vigorously while the chicken cooks. Add in the rest of the vegetables, fruits, spices, 1 cup of coconut milk, peanuts, and stir to combine.
- Cover the pot with the lid and lock it. Make sure the knob is pointed to "Sealed." Cook on manual high pressure for 5 minutes. Quick release once the five minutes are up.
- Open the lid, stir, and taste the curry. Press Saute if your pot doesn't automatically go to this mode.
- Add 1/4 cup of coconut milk, and taste it. If you'd like it sweeter, add the rest of the can. I used all of the coconut milk.
- In a small bowl, stir the cornstarch and cold water together. After stirring, add the mixture to the curry to thicken it. Turn off the heat. I recommend serving the curry over cooked rice.
If you have any leftovers, put them in a plastic container. If you cooked the curry with rice, I recommend putting in the rice first and then adding the curry and sealing it all up.
Eat the leftovers within the next couple of days. I usually heat up the leftovers in the microwave for about 1:30.
Leftovers might taste even better! They've had time to marinate, so the flavor profile is more nuanced.
Video Game Trivia
Most of the characters in the game like tropical curry. Caroline and Gus love the dish. Krobus, Willy, and Leo dislike it.
Coconuts and pineapples are found on Ginger Island. Coconuts are also found in the Calico Desert. Planting coconuts won't grow anything.
Pineapples grow from seeds. It takes 14 days to grow a crop. They'll grow on the island, during summer, or in the greenhouse. You can find seeds on Ginger Island.
Hot peppers are a summer fruit. They'll grow from seeds after five days. You can buy seeds from Pierre.
Tropical curry is good for energy and health. It heals 150 energy and 67 health. It can be sold for 500g.
© 2022 Andrea Lawrence