Hawaiian Shrimp Chicken Curry: A Taste of Paradise

Hawaiian Shrimp Chicken Curry: Prepare to embark on a culinary adventure that will transport your taste buds straight to the sun-kissed shores of the Aloha State! Imagine tender chicken and succulent shrimp, bathed in a creamy, fragrant curry sauce, infused with the sweet tang of pineapple and the subtle warmth of ginger. This isn’t just dinner; it’s a tropical escape on a plate.

While curry’s origins are firmly rooted in the vibrant culinary traditions of India, this particular fusion dish reflects Hawaii’s unique melting pot of cultures. The islands have long been a crossroads of flavors, blending Polynesian staples with influences from Asia, Europe, and the Americas. This Hawaiian Shrimp Chicken Curry is a testament to that beautiful culinary exchange, a harmonious blend of familiar comfort and exotic flair.

What makes this dish so irresistible? It’s the perfect balance of sweet, savory, and spicy. The creamy coconut milk base provides a luxurious backdrop for the tender chicken and shrimp, while the pineapple adds a burst of tropical sweetness that perfectly complements the savory curry spices. It’s a dish that’s both comforting and exciting, easy to prepare, and guaranteed to impress. Whether you’re looking for a quick weeknight meal or a show-stopping dish for a special occasion, this Hawaiian Shrimp Chicken Curry is sure to become a new favorite.

this Recipe

Ingredients:

• For the Chicken:
• 2 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
• 1/2 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 ground cumin
• 1/4 cup chicken broth (or water)
• For the Hawaiian Twist:
• 1 (8 oz) can pineapple chunks, drained (reserve 2 tbsp of juice)
• 1/2 cup macadamia nuts, roughly chopped
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice, for serving

Preparing the Chicken:

1. In a large bowl, toss the chicken pieces with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Make sure the chicken is evenly coated with the spices.
2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken from the skillet and set aside.

Preparing the Shrimp:

1. In the same bowl you used for the chicken (no need to wash it!), toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
2. Add another tbsp of olive oil to the skillet if needed.
3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as it can become rubbery.
4. Remove the shrimp from the skillet and set aside with the chicken.

Making the Curry Sauce:

1. In the same skillet or Dutch oven, heat 1 tbsp coconut oil over medium heat.
2. Add the chopped onion and cook for about 5 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 ground cumin. Cook for about 1 minute, stirring constantly, to allow the spices to bloom and release their flavors.
6. Pour in the coconut milk and diced tomatoes (with their juice). Stir well to combine.
7. Add the soy sauce, brown sugar, and reserved pineapple juice (2 tbsp). Stir until the brown sugar is dissolved.
8. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
9. If the sauce becomes too thick, add a little chicken broth (or water) to thin it out to your desired consistency.

Combining and Serving:

1. Gently stir the cooked chicken and shrimp into the curry sauce.
2. Add the drained pineapple chunks and macadamia nuts. Stir to combine.
3. Let the curry simmer for another 5 minutes to allow the flavors to meld together.
4. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or red curry paste to suit your taste.
5. Serve the Hawaiian Shrimp Chicken Curry hot over cooked rice.
6. Garnish with chopped fresh cilantro before serving.

Tips and Variations:

• Spice Level: Adjust the amount of red curry paste to control the spiciness of the curry. Start with a smaller amount and add more to taste.
• Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, snap peas, or carrots.
• Protein: You can substitute the chicken and shrimp with other proteins, such as tofu or fish.
• Sweetness: If you prefer a sweeter curry, you can add more brown sugar or a drizzle of honey.
• Creaminess: For an even creamier curry, add a splash of heavy cream or coconut cream at the end.
• Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits. Reheat gently before serving.
• Freezing: You can also freeze this curry for longer storage. Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

• Serve with steamed jasmine rice or brown rice.
• Serve with naan bread or roti for dipping into the curry sauce.
• Serve with a side of mango chutney or raita (yogurt sauce) for a cooling contrast.
• Garnish with toasted coconut flakes for added flavor and texture.

Nutritional Information (approximate, per serving):

• Calories: 550-650
• Protein: 40-50g
• Fat: 30-40g
• Carbohydrates: 40-50g

This Hawaiian Shrimp Chicken Curry is a delicious and flavorful dish that’s perfect for a weeknight meal or a special occasion. The combination of tender chicken, succulent shrimp, sweet pineapple, and crunchy macadamia nuts in a creamy coconut curry sauce is simply irresistible. Enjoy!

Conclusion:

This Hawaiian Shrimp Chicken Curry is truly a flavor explosion you won’t want to miss! The sweetness of the pineapple perfectly complements the savory curry spices, while the tender shrimp and chicken create a delightful textural balance. It’s a dish that’s both comforting and exciting, making it perfect for a weeknight dinner or a special occasion. I promise, once you taste this, it will become a regular in your recipe rotation.

But the best part? It’s incredibly versatile! Serve it over fluffy jasmine rice for a classic presentation, or try it with quinoa for a healthier twist. For a truly tropical experience, consider serving it alongside coconut rice. If you’re feeling adventurous, you can even use it as a filling for lettuce wraps, adding a sprinkle of toasted coconut flakes and chopped macadamia nuts for extra crunch and flavor.

Looking for variations? Absolutely! If you’re not a fan of shrimp, you can easily substitute it with more chicken or even tofu for a vegetarian option. Feel free to adjust the amount of curry powder to your liking – if you prefer a milder flavor, start with a smaller amount and add more to taste. For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper. You could also experiment with different vegetables, such as bell peppers, zucchini, or even sweet potatoes. The possibilities are endless!

And don’t forget the garnishes! A sprinkle of fresh cilantro or parsley adds a pop of color and freshness. A squeeze of lime juice brightens up the flavors and adds a zesty touch. And for a truly authentic Hawaiian experience, top it with a few slices of fresh pineapple.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s surprisingly easy to make. The combination of sweet, savory, and spicy flavors is simply irresistible, and the vibrant colors make it a feast for the eyes as well as the palate.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this Hawaiian Shrimp Chicken Curry and experience the taste of paradise in your own kitchen.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments on social media using [Your Hashtag] so I can see your culinary creations. I can’t wait to see what you come up with! Happy cooking! I hope this recipe brings a little sunshine to your day.