Quick Chicken And Shrimp Curry (make-ahead Option)

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 make ahead:.
• 5 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.