Quick holiday curry
14
- Prep Time15 min
- Total Time15 min
- Makes8 cups (2 L)
© Royalty-Free/Masterfile
Ingredients
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
Instructions
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 21.1g, Carbohydrates 14.3g, Fat 29.2g, Fibre 1.7g, Sodium 255mg.
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.
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