Tropical Coconut Curry is a delicious, aromatic dish that combines the creamy richness of coconut milk with the vibrant flavors of tropical ingredients and spices. This curry typically features a balance of sweetness, heat, and savory depth, often enhanced with tropical fruits like pineapple or mango. The curry base is flavored with ginger, garlic, lemongrass, and curry paste, and can be made with your choice of protein—chicken, shrimp, tofu, or vegetables. It’s perfect served over rice or noodles, making it a comforting and flavorful meal.
Ingredients:
- For the curry base:
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1-2 tablespoons red curry paste (or to taste)
- 1 can (400ml) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar (or palm sugar)
- 1/2 teaspoon turmeric powder (optional)
- 1/2 teaspoon cumin powder (optional)
- Salt to taste
- 1-2 tablespoons lime juice (or to taste)
- Main ingredients:
- 1 pound chicken breasts (or shrimp, tofu, or mixed vegetables)
- 1 cup pineapple chunks (fresh or canned)
- 1 medium carrot, thinly sliced
- 1 red bell pepper, sliced into thin strips
- 1 small zucchini, sliced into half-moons
- Fresh cilantro, chopped (for garnish)
- 1-2 Thai bird’s eye chilies (optional, for extra heat)
- To serve:
- Cooked jasmine rice or rice noodles
- Lime wedges (for garnish)
Instructions:
- Prepare the Ingredients:
- If using chicken, cut it into bite-sized pieces. For shrimp, peel and devein them. If using tofu, press it to remove excess water and cut into cubes.
- Prepare the vegetables: slice the onion, carrots, bell pepper, and zucchini. Cut the pineapple into chunks if using fresh.
- Sauté the Aromatics:
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic, ginger, and optional bird’s eye chilies. Cook for another minute until fragrant.
- Add the Curry Paste and Spices:
- Stir in the red curry paste, turmeric, and cumin. Cook for 1-2 minutes, allowing the spices to bloom and develop their flavors.
- Make the Coconut Curry Base:
- Pour in the coconut milk and broth, stirring to combine. Add the fish sauce, sugar, and salt. Bring to a gentle simmer.
- Let it cook for about 5-7 minutes, allowing the flavors to meld together.
- Cook the Protein and Vegetables:
- Add your protein of choice (chicken, shrimp, tofu) to the pot. Simmer until the chicken is cooked through (about 10-12 minutes) or the shrimp turns pink (about 3-4 minutes).
- Add the carrot, bell pepper, zucchini, and pineapple. Cook for another 5-7 minutes until the vegetables are tender and the flavors have melded.
- Finish the Curry:
- Stir in the lime juice to brighten up the curry. Taste and adjust seasoning, adding more salt, lime, or sugar as needed.
- Serve:
- Ladle the tropical coconut curry over a bed of cooked jasmine rice or rice noodles. Garnish with fresh cilantro and lime wedges.
- Serve with extra lime wedges and a sprinkle of chopped cilantro on top for a fresh touch.
Tips:
- Add tropical sweetness: If you want to enhance the tropical flavor, you can include diced mango or papaya in addition to pineapple. It will give the curry an extra layer of sweetness and complexity.
- Adjust the heat: Depending on your spice tolerance, you can increase or reduce the number of chilies or curry paste. For a milder curry, omit the chilies entirely.
- Use coconut oil: If you’re looking to elevate the coconut flavor, cooking with coconut oil can add a subtle richness.
