0
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.
Calories 390, Protein 21g, Carbohydrates 14g, Fat 29g, Fibre 2g, Sodium 255mg.
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.