1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (421g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 inch fresh ginger
Calories 821
Calories from Fat 599		(72%)
Amount Per Serving		%DV
	Total Fat 66.6g	102%
	Saturated Fat 29.2g	145%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 20.5g
	Trans Fat 0.1g
Cholesterol 138mg		46%
Sodium 506mg		21%
Potassium 659mg		18%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 5.4g	21%
	Sugars 14.1g
Protein 34.9g		69%
detailed view... how is this calculated?

Chicken & Shrimp Curry With Coconut & Green Chilies

Recipe #90530 | 4 hours | 3 hours prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Baby Kato
May 3, 2004

For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.

SERVES 4 (change servings and units)

Ingredients

1/2 lb jumbo shrimp, shelled,deveined
2 cups cooked chicken, skinless,2 inch pieces
1/2 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon turmeric
1 teaspoon lime juice, fresh (may substitute lemon)
3 sweet onions, sliced
3 cloves garlic, sliced
1/2 cup vegetable oil
1/2 inch fresh ginger, piece,cut coarsely
1/8 cup cilantro, fresh,chopped
2 green chili peppers, chopped (TO TASTE, USE RUBBER GLOVES TO CHOP CHILE)
2 whole dried hot red chili peppers
2 teaspoons black mustard seeds
2-3 cups coconut milk (TO TASTE)
2 tablespoons vegetable oil

Directions

1
Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
2
Brown garlic and most of sliced onion in oil.
3
Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
4
Add red peppers and mustard seeds to pan used to brown garlic and onions.
5
Fry peppers and mustard seeds for 30 seconds.
6
Add onion paste and coconut milk to red peppers and mustard seeds.
7
Bring to a boil, reduce heat and simmer 30-45 minutes.
8
(until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
9
Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.

Questions about this recipe?

Browse similar recipes by category

Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Fruit > Nuts > Coconut
Cuisine > Asian
Preparation > Time to Make > < 4 hours

Featured Reviews for This Recipe

From: KITTENCAL

On Apr 18, 2007

I made this wonderful dish for my curry-loving DS using all chicken breast, I used jalapeno peppers in place of the chili pepper and I omitted the dried chili peppers, since I used 2 jalapeno peppers with the seeds I felt there was enough heat already, I also increased the garlic and did a few other amount changes, thanks BK my DS loved this dish!...Kitten

1 person found this review helpful

Was this review helpful to you? YES | NO

From: pattikay in L.A.

On Feb 14, 2007

Oh, this was so delightful! We all loved it and I look forward to making it again. I looked at the recipe too late in the day and realized that I was supposed to marinate the shrimp for 2 hours - that didn't happen - maybe an hour - and it was still great. I used 1 tsp of crushed red pepper in place of the 2 whole chili peppers, and I only used one large sweet onion. Like PaulaG I served it with Saffron Rice With Cashews and Raisins and it was so good together. Topped it all off with some shredded coconut with mango chutney on the side. Thanks so much for posting!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Aug 17, 2006

Fantastic! I used medium size shrimp and followed the recipe as written. The curry has a nice kick without being overpowering. It was served on top of Saffron Rice With Cashews and Raisins.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mary winecoff

On May 11, 2008

I made what I wanted for Mother's Day and this was it! Very good and simple to do. Loved the flavors. Next time I will make this hotter. Made for 1-2-3 Tag.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews