Quick Chicken And Shrimp Curry (Make-Ahead Option) Recipe

Name: Quick Chicken And Shrimp Curry (Make-Ahead Option)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 onions, thickly sliced, 4 teaspoons hot indian curry paste, 12 ounces frozen peeled shrimp (optional), and more.

Yes, Quick Chicken And Shrimp Curry (Make-Ahead Option) 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.

Quick Chicken And Shrimp Curry (Make-Ahead Option)

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