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Quick Chicken And Shrimp Curry Make-Ahead

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Ingredients

Adjust Servings:
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

Nutritional information

266.8
Calories
218 g
Calories From Fat
24.3 g
Total Fat
20.6 g
Saturated Fat
7.6 mg
Cholesterol
58.8 mg
Sodium
13.5 g
Carbs
1.8 g
Dietary Fiber
6.5 g
Sugars
3.4 g
Protein
1641g
Serving Size

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Quick Chicken And Shrimp Curry Make-Ahead

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    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!

    • 48 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Quick Chicken and Shrimp Curry (Make-Ahead Option), 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!, 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!, I am confused by your instructions, did you put cilantro, coriander, or parsley in this?


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    Make Ahead:

    5
    Done

    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.

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    Jessa Villarreal

    Taco titan serving up authentic and mouthwatering Mexican street food.

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