Chicken & Shrimp Curry with Coconut & Green Chilies

For a delightful culinary adventure that tantalizes the taste buds with a hint of spice, the Chicken & Shrimp Curry with Coconut & Green Chilies is a must-try dish that embodies the essence of Southeast Asian cuisine. This flavorful recipe invites you to experiment with the balance of heat and sweetness by adjusting the amount of green chilies and coconut milk to your preference. Its unique combination of succulent chicken and juicy shrimp enveloped in a creamy coconut sauce makes it a go-to meal for family gatherings or a cozy night in. Each time you make it, you’ll find that it transforms into a slightly different yet equally satisfying experience, proving that some dishes are as much about the journey as they are about the destination.

Recipe Details

Nutritional Information

Ingredients

Instructions

1. Marinate the Shrimp: Begin by marinating the jumbo shrimp in a bowl with the sea salt, freshly ground black pepper, turmeric, and lime juice. Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours, allowing the flavors to meld beautifully.

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2. Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the minced garlic and most of the sliced sweet onions. Sauté these until they become fragrant and the onions are translucent, typically around 5-7 minutes.

3. Make the Paste: After browning the garlic and onions, remove them from the pan and transfer them to a food processor. Add the fresh ginger, cilantro, green chili peppers, and the remaining sliced onion to the processor. Blend everything into a smooth paste. This aromatic mixture will form the base of your curry.

4. Fry the Peppers and Mustard Seeds: In the same skillet, add the diced red peppers and black mustard seeds to the residual oil. Fry them for about 30 seconds, stirring continuously until the mustard seeds begin to pop, releasing their distinct flavor.

5. Combine Ingredients: Pour the onion paste you created earlier into the skillet with the red peppers and mustard seeds. Stir well to combine, then add the coconut milk. Bring this mixture to a gentle boil.

6. Simmer the Curry: Reduce the heat to low and let the curry simmer for 30 to 45 minutes. You’ll know it’s ready when the oil begins to rise to the top, indicating that the flavors have thoroughly infused into the sauce.

7. Cook the Shrimp: In a separate pan, heat a bit more oil over medium heat. Add the marinated shrimp and sauté them until they turn firm and opaque, approximately 4 to 7 minutes. Take care not to overcook them, as they will become tough.

8. Finish the Dish: Once the shrimp are cooked, gently fold them into the simmering curry along with the cooked diced chicken. Heat everything through, ensuring the chicken and shrimp are well-coated with the rich curry sauce.

9. Serve: Serve your Chicken & Shrimp Curry with Coconut & Green Chilies over a bed of steamed rice, allowing the curry sauce to soak into the grains. Garnish with extra cilantro if desired for a burst of freshness.

This delectable dish encapsulates a vibrant blend of flavors, making it a wonderful addition to any dinner table. The balanced profile of spices and creaminess from the coconut milk offers an indulgent experience that your family and friends are sure to enjoy. Whether you’re serving it at a festive gathering or a quiet family dinner, this Chicken & Shrimp Curry is sure to impress and satisfy with every delicious bite.

Keywords

• Poultry
• Coconut
• Fruit
• Nuts
• Meat
• Asian
• < 4 Hours