4 Reviews of Chicken & Shrimp Curry With Coconut & Green Chilies

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!

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.

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.

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