Chicken And Shrimp Coconut Stew Or Curry Recipes

COCONUT CHICKEN AND SHRIMP

Steps:

• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

COCONUT CHICKEN AND SHRIMP CURRY

Steps:

• Dump the curry paste ingredients into a food processor (or use a mortar and pestle for a more traditional method) and process into a coarse paste.
• Pat the chicken thigh fillets with paper towels to remove surface moisture.
• Cut the chicken fillets into two-inch cubes.
• Peel the potatoes and cut into 1 ½-inch cubes.
• Heat the oil in a wide shallow pan (a wok is ideal).
• Dump in the curry paste and cook over medium-low heat until the solids begin to separate from the oil.
• Spread the chicken on the bottom of the pan and cook without disturbing for a minute.
• Stir the chicken and cook, tossing often, just until no longer pink.
• Add the potatoes to the chicken.
• Drizzle in about two tablespoons fish sauce.
• Pour in half of the coconut cream and all of the broth, and stir.
• Bring to a gentle boil, lower the heat, cover and simmer for 15 minutes.
• Taste the sauce and add more fish sauce, as needed.
• Stir in the shrimps, peas and the remaining half of the coconut cream.
• Over medium heat, boil gently for five minutes or just until the shrimps are cooked through.
• Taste the sauce one last time, and add more fish sauce if needed.

CURRY CHICKEN AND SHRIMP STEW.

Steps:

• 1. In a large sauce pan, heat 2 tablespoons of olive oil over med heat. Add chicken sausage and brown on all sides. Set aside. Add onion, salt,pepper and saute until tender.
• 2. Add the garlic, red pepper flakes and tomatoe paste. Stir until tomatoe paste turns a crimson color, about a minute. Stir in coconut milk, red curry paste and fish sauce. Bring to a boil and reduce heat to a simmer. Taste to salt and pepper.
• 3. Slice the chicken sausage into 1/4 thick pieces (optional), and add a long with the potatoes,and bell peppers. Simmer until potatoes are just about to get tender and add shrimp and corn kernals. Simmer until shrimp is cooked. Serve over rice with naan or french bread on the side.

CHICKEN AND SHRIMP COCONUT STEW OR CURRY

Steps:

• Heat the oil in a Dutch oven or large deep skillet and add the sliced red peppers once the oil is warmed. Cook until almost done, about 5 minutes. Leave a little crunch in them as they'll finish cooking in the coconut milk.
• Add the garlic, 1/4 cup of the cilantro, red pepper flakes and the white parts of the green onions. Cook another minute, stirring.
• Add the coconut milk and tomatoes. Bring to a simmer and cook about 5 more minutes, stirring.
• Add the shrimp and partially cover the pan. Cook 5 more minutes or so, until the shrimp is cooked through. Add the cooked chicken and heat through, stirring.
• Stir in the lime juice and then taste, adding more salt if needed.
• Serve on a bed of steamed rice, with the rest of the cilantro and the green parts of the onion sprinkled on top.

CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES

Steps:

• Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
• Brown garlic and most of sliced onion in oil.
• 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.
• Add red peppers and mustard seeds to pan used to brown garlic and onions.
• Fry peppers and mustard seeds for 30 seconds.
• Add onion paste and coconut milk to red peppers and mustard seeds.
• Bring to a boil, reduce heat and simmer 30-45 minutes.
• (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
• Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

Steps:

• Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
• Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
• Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
• Make Ahead:.
• Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.

CURRIED CHICKEN AND SHRIMP

Steps:

• Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
• Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
• Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
• Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
• Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.