COCONUT CHICKEN AND SHRIMP
I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 659 calories, Fat 31g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 735mg sodium, Carbohydrate 69g carbohydrate (39g sugars, Fiber 4g fiber), Protein 29g protein.
CURRY CHICKEN AND SHRIMP STEW.
I basically made this to use up some fresh veggies I needed to use. So I made a curry from them and added chicken sausage and shrimp.
Provided by Kathy Williams
Categories Seafood
Time 40m
Number Of Ingredients 14
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.
QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)
This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!
Provided by Nif_H
Categories Curries
Time 28m
Yield 8 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4
CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
Provided by Baby Kato
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
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.
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
More about "chicken and shrimp coconut stew or curry recipes"
CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN RECIPES AND CHICKEN MEAL IDEAS
From pillsbury.com
COCONUT SHRIMP CURRY - JO COOKS
From jocooks.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
GARLIC COCONUT CURRY SHRIMP AND CHICKEN BOWL
From tablefortwoblog.com
Reviews 13Category Main CourseCuisine AsianTotal Time 40 mins
- Heat 1 tablespoon of coconut oil in a large skillet over high heat. Once heated, add shrimp to the skillet and brown both sides of the shrimp to get a crispy exterior, about 1 minute on each side. Do not cook shrimp all the way through. Remove and set aside on a plate.
- In the same skillet, turn the heat down to medium and add the other tablespoon of coconut oil. Add onion and garlic to the skillet. Cook until softened, about 3 minutes. Sprinkle curry powder over the onion/garlic mixture and stir until incorporated. Add the cubed chicken breast and cook until generally cooked through, about 5-7 minutes.
- Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.
THAI CHICKEN CURRY WITH COCONUT MILK {EASY & ONE-PAN} – …
From wellplated.com
4.9/5 (61)Calories 473 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
RECIPES – GRILLED TORTILLA AND SHRIMP SALAD | CART2TABLE
From myheartmatters.ca
BANG BANG SHRIMP RECIPE - SPOON FORK BACON
From spoonforkbacon.com
30 EASY DINNER RECIPES WE CAN'T GET ENOUGH OF - MSN
From msn.com
BEST EGGPLANT CURRY (AUBERGINE CURRY) - THE BIG MAN'S WORLD
From thebigmansworld.com
EASY GLUTEN-FREE CURRY RECIPE (BEST FLAVOR) - COCONUT CHICKEN
From mamagourmand.com
COCONUT SHRIMP CURRY - THIS HEALTHY TABLE
From thishealthytable.com
THAI COCONUT CHICKEN & SHRIMP SOUP - RASA MALAYSIA
From rasamalaysia.com
15 CHICKEN AND SHRIMP RECIPES TO TRY FOR DINNER
From allrecipes.com
COCONUT-CHICKEN CURRY STEW - BETTER HOMES & GARDENS
From bhg.com
15 THAI CHICKEN CURRY RECIPE - SELECTED RECIPES
From selectedrecipe.com
HAWAIIAN SHRIMP OR CHICKEN CURRY | HAWAIIAN ELECTRIC
From hawaiianelectric.com
JAMAICAN CURRY SHRIMP - MY FORKING LIFE
From myforkinglife.com
COCONUT CURRY SHRIMP - THREE HUNGRY BOYS
From threehungryboys.com
SOUTH INDIAN SHRIMP CURRY - THE DARING GOURMET
From daringgourmet.com
CARIBBEAN-STYLE COCONUT CURRY SALMON - BUTTER BE READY
From butterbeready.com
SPEEDY COCONUT-CURRY SHRIMP SKILLET RECIPE | MYRECIPES
From ximeki.hards.dynu.com
COCONUT CURRY CHICKEN STEW RECIPE - PALEO PLAN
From paleoplan.com
KERALA VEGETABLE COCONUT CURRY RECIPE WITH POTATOES, CHICKPEAS …
From faws.netlify.app
HOUSE & HOME - ADRIAN FORTE'S CURRY CHICKEN SPRING ROLLS
From houseandhome.com
CHICKEN AND SHRIMP CURRY | SAVEUR
From saveur.com
FILIPINO-STYLE CHICKEN CURRY WITH COCONUT MILK - KAWALING PINOY
From kawalingpinoy.com
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
From averiecooks.com
RECIPES FOR QUICK, TASTY ASIAN NOODLE DISHES - LOS ANGELES TIMES
From latimes.com
MASALABOX FOOD NETWORK ON INSTAGRAM: "APPAM & CHICKEN STEW IS …
From instagram.com
COCONUT CRUSTED CHICKEN BREAST WITH A SHRIMP THAI CURRY - CHEF …
From chefjeanpierre.com
You'll also love