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Chicken & Shrimp Curry

4 star rating
 

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Submitted by: sjdowns

 

Red curry paste will add a spiciness to this shrimp and chicken dish. You can make it as thick as you like by varying the amount of cornstarch.
 

Ingredients

  • 6 medium-size chicken breast halves
  • 1 red sweet pepper
  • 1 green sweet pepper
  • 5 medium mushrooms
  • 1/4 cup canola oil
  • 4 cloves garlic (minced)
  • 2 tsp. red curry paste(Thai
  • curry)
  • 1/2 tsp ground coriander
  • 1/2 tsp gound cumin
  • 2 14-oz. cans coconut milk
  • 10 large shrimp, peeled and deveined
  • 2 green onions, cut into 2-inch pieces
  • 2 to 4 tablespoons cornstarch
  • 2 to 4 tablespoons cold water

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Method

Cut chicken, mushrooms, and sweet peppers into bite size pieces. In a large skillet, heat oil, then add garlic and saute' until golden. Add curry paste, coriander, and cumin; mix thoroughly. Cook for 1 minute. Add chicken; mix thoroughly. Cover and cook for 10 minutes, stirring occasionally to avoid sticking on the pan. Uncover and add 2 cans of coconut milk; let boil for 1 minute then add shrimp, peppers, mushrooms and green onions; cook for another 5 minutes or until vegetables and shrimp are cooked. In a small bowl stir together cornstarch and water; add to mixture and cook and stir until thickened. Add salt to taste. Serve over rice.

 

Notes: Add cornstarch according to your own desire. I recommend not too thick and not runny either.

 

Number of Servings: 6

 

Submitted by: sjdowns ()

 

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