Quick Chicken and Shrimp Curry (Make-Ahead Option) |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 1 |
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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. This is from a 2005 Chatelaine, a Canadian magazine. Enjoy! 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.
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