QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

Quick Chicken and Shrimp Curry (Make-Ahead Option) image

Provided by Nif_H

Categories Curries

Time 28m

Yield 8 cups

Number Of Ingredients 11

2 tablespoons butter
2 onions, thickly sliced
4 teaspoons hot indian curry paste
12 ounces frozen peeled shrimp (optional)
2 (14 ounce) cans coconut milk
2 tablespoons liquid honey
1 deli chicken
3 whole roasted red peppers, sliced into thick pieces
1/2 cup fresh coriander, chopped (I sub parsley)
1 cup frozen peas
1 lime

Steps:

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 cilantro. 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.
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.

Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4