Coconut Curry & Shrimp Chicken

Althea Needham's Chicken & Shrimp Coconut Curry

Makes: 12 appetizer of 6 main dish servings

Prep: 15 minutes
Cook: 14 minutes

 

Ingredients

• 2  tablespoons flour
• 1  can (14 ounces) coconut milk
• 1  can (14 ounces) vegetable broth
• 2  tablespoons minced fresh ginger
• 1  tablespoon lemon juice
• 2  teaspoons curry powder
• 1/2  teaspoon black pepper
• 1/2  teaspoon garlic powder
• 1/4  teaspoon salt
• 1  pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1  pound shrimp

1. In a small bowl, stir together flour and 1 tablespoon water; set aside.

2. In a medium-size saucepan, whisk together coconut milk, vegetable broth, ginger, lemon juice, curry powder, black pepper, garlic powder and salt. Bring to a boil over medium-high heat and cook for 10 minutes, until reduced.

3. Add chicken to saucepan and cook 2 minutes. Stir flour mixture and shrimp into pot and cook for 2 minutes or until shrimp is cooked through and liquid has thickened. Serve warm.

Nutrition Facts

• Servings Per Recipe 12 appetizer of 6 main dish servings
• Calories 157,
• Total Fat (g) 8,
• Saturated Fat (g) 7,
• Cholesterol (mg) 79,
• Sodium (mg) 291,
• Carbohydrate (g) 3,
• Fiber (g) 1,
• Protein (g) 17,
• Percent Daily Values are based on a 2,000 calorie diet