Quick golden curry

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15 min


8 cups (2 L)

* PLUS Cooking time: 16 minutes


  • 2 tbsp butter
  • 2 onions , sliced thickly
  • 4 tsp hot Indian curry paste
  • 340-g pkg frozen cooked or uncooked peeled shrimp
  • 2 400-mL cans coconut milk
  • 2 tbsp honey
  • 1 deli chicken
  • 3 whole roasted red peppers
  • 1/2 cup chopped fresh cilantro
  • 1 cup frozen peas
  • 1 lime


  • Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 min. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. When onions are soft, stir in coconut milk and honey. Cook, stirring occasionally, 7 min.
  • 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.
  • Cover and simmer, stirring occasionally, until shrimp are hot and bright pink, 4 to 7 min. Remove from heat and stir in cilantro. Slice lime into wedges and serve alongside curry. Great with jasmine rice.

Nutrition (per serving)

  • Calories
  • 390,
  • Protein
  • 21 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 29 g,
  • Fibre
  • 2 g,
  • Sodium
  • 255 mg.

There’s nothing everyday about this shrimp-and-chicken entree. Silky coconut milk gives it a fast, rich creaminess, and curry paste is the only flavouring needed.


Prepare recipe to end of step 2. Cover and refrigerate up to 2 days. Then warm over medium heat, stirring often. When hot, add shrimp and continue with step 3. Continue with recipe as written.