Quick holiday curry



15 min


8 cups (2 L)

* PLUS Cooking time: 13 minutes
Quick holiday curry

© Royalty-Free/Masterfile


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

Nutrition (per serving)

  • Calories
  • 390,
  • Protein
  • 21.1 g,
  • Carbohydrates
  • 14.3 g,
  • Fat
  • 29.2 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 255 mg.

This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own.

Make Ahead

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.