Shrimp And Chicken In Coconut Thai Sauce Recipe

Name: Shrimp And Chicken In Coconut Thai Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 Pound Chicken, white meat, cut into strips and diced; 1/2 Pound Deveined and Pealed Shrimp; 2 tbsp Thai Red Curry Paste; 1 cup Straw Mushrooms; 1 tbsp Fresh Minced Ginger; 1 tsp Minced Garlic; 1/2 cup chopped basil; 1 lime; 2 tbsp Curry Powder; 2 tbsp Fresh Ground Pepper; 1 Can Coconut Milk; 2 Cups, new potatoes cut into strips; 2 tbsp chili paste; 4 Stalks Green Onion Chopped; 2 cups Basmati Rice; 3 cups water

Servings: persons

3/4 Pound Chicken, white meat, cut into strips and diced
1/2 Pound Deveined and Pealed Shrimp
2 tbsp Thai Red Curry Paste
1 cup Straw Mushrooms
1 tbsp Fresh Minced Ginger
1 tsp Minced Garlic
1/2 cup chopped basil
1 lime
2 tbsp Curry Powder
2 tbsp Fresh Ground Pepper
1 Can Coconut Milk
2 Cups, new potatoes cut into strips
2 tbsp chili paste
4 Stalks Green Onion Chopped
2 cups Basmati Rice
3 cups water

1
This recipe takes about an hour to cook if your timing is good. Start your rice first so that it finishes about the same time as the main dish.
2
Bring 3 cups of water to boil, and add the 2 cups of Basmati Rice with a bit of oil (to avoid sticking). Reduce temperature to a simmer and cover for 15-20 minutes or until all the water is gone.
3
In a separate sauce pan add a bit of oil and heat up the pan. Coat the chicken with curry powder, pepper and some salt. Add the chicken to the pan and fry until browned on both sides, stirring as needed.
4
In a third pan, brown the potatoes with curry powder, salt and pepper. After potatoes are browned, add coconut milk and chili paste.
5
Once the sauce is at a good temperature, add the chicken to the simmering sauce and reduce the temperature slightly.
6
Add the shrimp to the simmering stew and continue to simmer until the shrimp is fully cooked. Add basil leaves and squeeze the lime over the sauce.
7
Simmer until thickened. Serve over rice with a green vegetable side.

757

kcal

Calories

Fat

114

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 3/4 Pound Chicken, white meat, cut into strips and diced, 1/2 Pound Deveined and Pealed Shrimp, 2 tbsp Thai Red Curry Paste, 1 cup Straw Mushrooms, and more.

Yes, Shrimp And Chicken In Coconut Thai Sauce 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!

Shrimp And Chicken In Coconut Thai Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions