Tropical Curry
Transport your taste buds to a sun-soaked island paradise with this vibrant and flavorful Tropical Curry! This irresistible recipe combines tender, bite-sized chicken thighs with sweet, juicy pineapple chunks and a medley of fresh vegetables like red bell peppers and carrots, all simmered to perfection in a rich, aromatic coconut milk base infused with red curry paste. Elevating the dish even further are hints of lime juice, soy sauce, and brown sugar, creating a perfect balance of tangy, sweet, and savory flavors. Quick to prepare in just 45 minutes and served over fluffy jasmine rice, this tropical curry is both weeknight-friendly and impressive enough for entertaining. Garnish with fresh cilantro and crushed peanuts for an extra layer of color, crunch, and zest. Ideal for those seeking a bold and exotic dinner idea, this recipe is a celebration of global flavors that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1.5 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper, sliced into strips
- 2 carrots, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 cups jasmine rice (cooked according to package instructions)
- 2 tablespoons crushed peanuts (optional for garnish)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the red curry paste and stir well to evenly coat the aromatics. Cook for 1-2 minutes, allowing the paste to become fragrant.
Pour in the coconut milk and stir until fully combined with the curry paste.
Add the chicken thighs to the skillet and simmer for 10-12 minutes, or until the chicken is cooked through.
Toss in the pineapple chunks, red bell pepper slices, and sliced carrots. Cook for another 5-6 minutes until the vegetables are tender but still vibrant in color.
Stir in the lime juice, soy sauce, and brown sugar. Taste and adjust seasoning if needed.
Serve the tropical curry over cooked jasmine rice.
Garnish with chopped cilantro and crushed peanuts, if desired, for added flavor and texture.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
