Green Coconut Shrimp And Chicken Curry Food

ULTIMATE SHRIMP AND CHICKEN GREEN CURRY

Steps:

• Bring wok to medium heat and add olive oil and two cloves of garlic.
• Stir constantly until garlic becomes fragrant.
• Add chicken and season with salt and pepper.
• Allow chicken to cook fully, stirring as needed.
• Remove chicken and place on plate, set aside.
• Add remaining garlic and stir until it becomes fragrant.
• Add coconut milk, chicken broth, curry paste, curry powder and cumin.
• Stir until well combined.
• Add potato, carrot and bamboo shoots.
• Let simmer 2 minutes.
• Add basil and put the chicken back in.
• Stir.
• Add onion, mushrooms and shrimp.
• Stir and then cover and let simmer for 5-7 minutes.
• Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
• Serve as is or over cauliflower rice (or regular rice if not doing Whole30).

GREEN CURRY WITH SHRIMP

Steps:

• Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
• Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
• Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

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.

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.

GREEN COCONUT CHICKEN

Steps:

• Season chicken legs with salt on all sides.
• Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
• Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
• Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
• Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
• Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
• Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
• Stir basil into coconut milk mixture; season with salt and pepper to taste.
• Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

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.