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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 4

Add the red curry paste and stir well to evenly coat the aromatics. Cook for 1-2 minutes, allowing the paste to become fragrant.

Step 5

Pour in the coconut milk and stir until fully combined with the curry paste.

Step 6

Add the chicken thighs to the skillet and simmer for 10-12 minutes, or until the chicken is cooked through.

Step 7

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.

Step 8

Stir in the lime juice, soy sauce, and brown sugar. Taste and adjust seasoning if needed.

Step 9

Serve the tropical curry over cooked jasmine rice.

Step 10

Garnish with chopped cilantro and crushed peanuts, if desired, for added flavor and texture.

Nutrition Facts

Serving size	2759.8 grams (2759.8g)

Amount per serving	% Daily Value*
Calories	3153

Total Fat 89.70g	115%
Saturated Fat 39.20g	196%
Polyunsaturated Fat 0.50g
Cholesterol 585mg	195%
Sodium 2168mg	94%
Total Carbohydrate 413.70g	150%
Dietary Fiber 17.80g	64%
Total Sugars 75.10g
Protein 160.60g	321%

Vitamin D 48IU	238%
Calcium 405mg	31%
Iron 18mg	99%
Potassium 3734mg	79%

*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.

Source of Calories

Fat: 26.0%

Protein: 20.7%

Carbs: 53.3%