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