Quick Chicken and Shrimp Curry (Make-Ahead Option)

Submitted by Nif_H

"This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!"

 

• Ready In: 28mins
• Ingredients: 11
• Yields: 8 cups

ingredients

• 2 tablespoons butter
• 2 onions, thickly sliced
• 4 teaspoons hot indian curry paste
• 12 ounces frozen peeled shrimp (optional)
• 2 (14 ounce) cans coconut milk
• 2 tablespoons liquid honey
• 1 deli chicken
• 3 whole roasted red peppers, sliced into thick pieces
• 1⁄2 cup fresh coriander, chopped (I sub parsley)
• 1 cup frozen peas
• 1 lime

directions

1. Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
2. Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
3. Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.

4. Make Ahead:

5. Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.

Reviews

[LifeIsGood]

A great meal and it was so easy! We loved the chicken and shrimp in the flavorful sauce. Next time I might try to get away with only one can of coconut milk. I served this over rice and loved the combination. Thank you for a quick and flavorful meal!

 

[Lindsey S.]

I am confused by your instructions, did you put cilantro, coriander, or parsley in this?

 

[lazyme]

Yummers! I had to stray from the recipe a little bit. I didn't realize until the last minute that my jar of roasted red peppers was bad. :sad: So.... I sauteed a yellow bell pepper with the onions to sub for that. I used a red curry paste and basmati rice. This was yummy and I really think that the red pepper would have put this over the top. Thanks Nif for yet another keeper. Made for ZWT8 - India.