Quick Chicken And Shrimp Curry Make Ahead Option

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. Enjoy!!

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 wit.

Ingredients

butter, onions, curry paste, shrimp, coconut milk, liquid honey, deli chicken, roasted red peppers, fresh coriander, frozen peas, lime