Hawaiian Shrimp Chicken Curry: A Taste of Paradise

Hawaiian Shrimp Chicken Curry: Prepare your taste buds for an explosion of tropical flavors! Imagine succulent shrimp and tender chicken simmered in a creamy, fragrant coconut milk broth, infused with the sweetness of pineapple and a hint of ginger. This isn’t just dinner; it’s a culinary vacation to the islands, right in your own kitchen.

Curry, in its myriad forms, has a rich and diverse history, traveling across continents and cultures. While its roots are firmly planted in the Indian subcontinent, this particular variation, Hawaiian Shrimp Chicken Curry, represents a delightful fusion of Asian and Polynesian influences. It’s a testament to the beautiful blending of culinary traditions that occurs when cultures meet, resulting in something entirely new and utterly delicious.

What makes this dish so irresistible? It’s the perfect balance of sweet, savory, and spicy. The creamy coconut milk provides a luxurious base, while the pineapple adds a burst of tropical sweetness that complements the savory chicken and shrimp. The subtle warmth of ginger and curry powder ties everything together, creating a symphony of flavors that will leave you wanting more. Plus, it’s surprisingly easy to make, making it a weeknight winner that’s sure to impress. I know you’ll love this recipe as much as I do!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• For the Shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for a little heat)
• For the Curry Sauce:
• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (13.5 oz) can coconut milk (full-fat recommended for richness)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp red curry paste (adjust to taste for spiciness)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 cup chicken broth
• 1 (8 oz) can pineapple chunks, drained
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice, for serving

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Make sure the chicken is evenly coated with the spices.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (you might need to do this in batches to avoid overcrowding the pan).
3. Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Don’t worry about cooking it completely through at this stage, as it will continue to cook in the curry sauce later.

Preparing the Shrimp:

1. Now, let’s prepare the shrimp. In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using).
2. In the same skillet (no need to wash it), add another tablespoon of olive oil if needed. Heat over medium heat. Add the shrimp in a single layer.
3. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the shrimp from the skillet and set aside.

Making the Curry Sauce:

1. Time to build the flavor! In the same skillet or Dutch oven, heat 1 tablespoon of coconut oil over medium heat.
2. Add the chopped onion and cook for about 5-7 minutes, or until softened and translucent.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Add the chopped red and green bell peppers and cook for about 5 minutes, or until slightly softened.
5. Stir in the red curry paste, turmeric powder, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavors. This step is crucial for a flavorful curry!
6. Pour in the coconut milk and diced tomatoes (with their juice). Stir well to combine.
7. Add the soy sauce, brown sugar, and chicken broth. Bring the mixture to a simmer.
8. Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15-20 minutes, or until the flavors have melded together and the sauce has thickened slightly. The longer it simmers, the more flavorful it will be!

Combining and Finishing the Curry:

1. Gently stir in the cooked chicken and pineapple chunks into the curry sauce.
2. Simmer for another 5-10 minutes, or until the chicken is heated through and the flavors have fully combined.
3. Add the cooked shrimp and frozen peas. Cook for another 2-3 minutes, or until the shrimp is heated through and the peas are tender.
4. Taste the curry and adjust the seasoning as needed. You might want to add more salt, soy sauce, or red curry paste to suit your taste.

Serving:

1. Serve the Hawaiian Shrimp Chicken Curry hot over cooked rice.
2. Garnish with chopped fresh cilantro.
3. Enjoy! This curry is even better the next day, as the flavors have more time to develop.

Conclusion:

This Hawaiian Shrimp Chicken Curry isn’t just another recipe; it’s a vibrant, flavorful journey to the islands right in your own kitchen! The sweet pineapple perfectly complements the savory chicken and succulent shrimp, all bathed in a creamy, aromatic curry sauce. It’s a dish that’s both comforting and exciting, familiar yet refreshingly unique. Trust me, the combination of textures and tastes will have you craving it again and again.

Why is this a must-try? Because it’s incredibly easy to make, even for beginner cooks. The ingredients are readily available, and the steps are straightforward. But more importantly, it delivers a huge flavor punch that will impress your family and friends. It’s a guaranteed crowd-pleaser that’s perfect for weeknight dinners or special occasions. This recipe is a celebration of simple ingredients transformed into something truly special. The subtle sweetness of the pineapple, the tender chicken, and the juicy shrimp all work together in perfect harmony, creating a symphony of flavors that will tantalize your taste buds.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your preferences. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re not a fan of shrimp, you can easily substitute it with more chicken or even tofu for a vegetarian option. Want to make it even richer? Stir in a dollop of coconut cream at the end.

Serving Suggestions and Variations:

* Serve it over fluffy white rice or brown rice for a healthier option.
* Quinoa or couscous also make excellent bases.
* For a low-carb option, serve it over cauliflower rice or zucchini noodles.
* Garnish with fresh cilantro, chopped green onions, or toasted coconut flakes for added flavor and visual appeal.
* Add some chopped macadamia nuts for a delightful crunch.
* Consider serving it with a side of naan bread or roti for dipping into the delicious curry sauce.
* Leftovers are even better the next day, as the flavors have had time to meld together.

I truly believe that this Hawaiian Shrimp Chicken Curry will become a staple in your recipe repertoire. It’s a dish that’s both satisfying and easy to customize, making it perfect for any occasion. It’s a taste of paradise that you can enjoy anytime, anywhere.

So, what are you waiting for? Gather your ingredients, put on some Hawaiian music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you make any modifications? What did your family think? Share your photos and comments below. I can’t wait to see your culinary creations and hear your feedback. Happy cooking, and aloha! Don’t forget to rate the recipe if you enjoyed it! Your feedback helps others discover this delicious dish. Let’s spread the aloha spirit, one delicious curry at a time!

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