Ingredients
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2 tablespoons butter
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4 teaspoons hot indian curry paste
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12 ounces frozen peeled shrimp
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2 (14 ounce) cans coconut milk
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2 tablespoons liquid honey
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1 deli chicken
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1/2 cup fresh coriander, chopped (I sub parsley)
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1 cup frozen peas
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1 lime
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2 onions, thickly sliced
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3 whole roasted red peppers, sliced into thick pieces
Instructions
- 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.