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.
MAKE AHEAD
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.