Green Coconut Shrimp and Chicken Curry Recipe

Name: Green Coconut Shrimp and Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large shrimp, peeled and deveined; 1/2 pound chicken, dark meat cut into 1/2-inch cubes; Salt and freshly ground black pepper; Cooking oil (palm oil would be best); 1/2 piece golf-ball size ginger, sliced; 2 cloves garlic, smashed; 1 onion diced; 1 small eggplant diced; 1 green pepper, julienned; 1 red pepper, julienned; 1 yellow pepper, julienned; 1 orange pepper, julienned; 2/3 can coconut milk; 2 tablespoons green curry paste; Sugar, to taste; 4 cups steamed jasmine rice

Servings: persons

12 large shrimp, peeled and deveined
1/2 pound chicken, dark meat cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cooking oil (palm oil would be best)
1/2 piece golf-ball size ginger, sliced
2 cloves garlic, smashed
1 onion diced
1 small eggplant diced
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
2/3 can coconut milk
2 tablespoons green curry paste
Sugar, to taste
4 cups steamed jasmine rice

1
Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
2
Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds.
3
Add the chicken and cook half way, just until the outside isn't pink anymore.
4
Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes.
5
Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes.
6
Add the coconut milk then green curry paste and sugar, to taste.
7
Serve over steamed jasmine rice.

1154

kcal

Calories

Fat

161

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 large shrimp, peeled and deveined, 1/2 pound chicken, dark meat cut into 1/2-inch cubes, Salt and freshly ground black pepper, Cooking oil (palm oil would be best), and more.

Yes, Green Coconut Shrimp and Chicken Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Coconut Shrimp and Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions