Prep 3 hrs
Cook 1 hr
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
- 1⁄2 lb jumbo shrimp, shelled,deveined
- 2 cups cooked chicken, skinless,2 inch pieces
- 1⁄2 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon lime juice, fresh (may substitute lemon)
- 3 sweet onions, sliced
- 3 cloves garlic, sliced
- 1⁄2 cup vegetable oil
- 1⁄2 inch fresh ginger, piece,cut coarsely
- 1⁄8 cup cilantro, fresh,chopped
- 2 green chili peppers, chopped (TO TASTE, USE RUBBER GLOVES TO CHOP CHILE)
- 2 whole dried hot red chili peppers
- 2 teaspoons black mustard seeds
- 2 -3 cups coconut milk (TO TASTE)
- 2 tablespoons vegetable oil
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
Great curry. Loved the way it was prepared and the flavors were wonderful. Served with rice, puppodums and pepper garlic jelly.
Loved this curry - chicken and shrimp make for a wonderful combination! I suspect if one did not have the shrimp on hand it would work beautifully with chicken. Only had a few springs of cilantro subbed with parsley which worked well for me - used green Kung Poa peppers from my potted peppers. With this curry the aroma alone worth a five. So happy I choose to make this one for the Auz/NZ Swap.
This curry had a delicious flavour, and the unusual way its prepared added to the taste! I did follow this except that I kept the oil down to a real minimum. The aroma from the prawns as I cooked them but before I added them to the sauce made me think that they would be lovely on their own with crusty bread and a salad too.