My grocery supplies are dwindling but I somehow managed to find a recipe that I slightly modified to fit everything I had on hand and I’m happy to say that it went very well. Plus I’ve really been craving Thai food so it was just meant to be!
Curried Chicken & Shrimp
Serves 4
Ingredients:
- 2 tablespoons oil (I used half sesame and half grapeseed but any oil will do)
- 3 chicken fillets or 1 boneless, skinless chicken breast
- 10 shrimp (more or less to taste)
- 1 onion (diced)
- 1 carrot (peeled and chopped)
- 1 pepper (sliced and core removed)
- 4 cloves garlic (minced)
- 1 can coconut milk (I used light coconut milk)
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 teaspoons ginger (ground or minced)
- 3 tablespoons yellow curry paste
- 1 cup rice (I used brown but any will do)
Directions:
1. Heat oil in a frying pan on medium heat. Add onion and let sweat for a minute. Add in carrots and wait a minute or two. Add in pepper and stir. After a few minute stir in the garlic. While the vegetables cook chop the chicken into cubes and take tails off the shrimp.
2. So as to not waste time – get the rice cooking according to the package’s instructions.
3. Stir chicken and shrimp into veggies.
4. While the meat cooks combine the coconut milk, fish sauce, lemon juice, brown sugar, ginger and yellow curry.
5. Once meat has fully cooked, pour sauce into the frying pan and stir to combine. Let sit for about 5 minutes. Remove from heat, pour over rice and serve.
Note: This could also easily be done with red or green curry paste – according to your preferences. And it couldn’t hurt to throw in a little lime zest or a bay leaf if you have them on hand. Extra yumminess I say!
