Shrimp and Pineapple Curry Tropical Shrimp and Pineapple Coconut Curry with a Spicy Twist Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup fresh pineapple chunks 1 tablespoon vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1-2 tablespoons red curry paste (adjust to heat preference) 1 can (14 oz) coconut milk 1 tablespoon fish sauce 1 tablespoon brown sugar Juice of 1 lime 1/4 cup fresh cilantro, chopped Salt and pepper to taste Directions: Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3-4 minutes. Stir in the red curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine. Bring to a simmer. Add pineapple chunks and cook for 5 minutes to let the flavors meld. Add shrimp to the curry and cook until they turn pink and opaque, about 4-5 minutes. Stir in lime juice and adjust seasoning with salt and pepper if needed. Remove from heat, garnish with chopped cilantro, and serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #shrimprecipes #pineapplecurry #tropicalcurry #coconutmilkcurry #seafoodrecipes #quickdinner #asiancuisine #currylove #spicyfoodlover #easyweeknightmeals #flavorfuldinner #sweetandspicy #comfortfood #freshingredients #healthymeals #seafoodcurry #homecooking #boldflavors #cilantrogarnish #limezest Dive into tropical flavors with this Shrimp and Pineapple Curry — creamy, spicy, and perfectly balanced!

Chicken Thigh Curry Rich and Spiced Chicken Thigh Curry Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk Salt and pepper to taste Fresh cilantro, chopped (for garnish) Cooked basmati rice or naan, for serving Directions: Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices. Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine. Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.