Ingredients
-
2
-
2
-
4
-
12
-
2
-
2
-
1
-
3
-
1/2
-
1
-
-
-
-
-
Directions
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. |
