Thai Red Curry Chicken & Shrimp
Inspired by Everyday Easy: Chicken
Prep Time: 10 minutes
Cook Time: 10-15 minutes
1 tbsp vegetable oil
3 chicken breasts, skinless, boneless and cut into bite sized pieces
4-6 large cremini mushrooms, cut in half and sliced (or just coarsely chopped)
4 tsp Thai red (or green) curry paste – for if you like things really spicy
1 can (14oz/400ml) coconut milk (I used lite)
2 tbsp soy sauce
1lb/450g large/extra large shrimp, shelled and deveined
6 scallions/green onions, green part only, cut into ¼” pieces
Handful of snow peas
Handful of Asian Greens (I forget the name, but you could see what looks like sweet pea tendrils at the ends)
Salt & freshly ground pepper to taste
Fresh cilantro, chopped
1. Heat the oil in a skillet over medium heat. Add the chicken and mushrooms and stir fry until the chicken and mushrooms are browned (about 3 minutes or so). The chicken will not be cooked through. Stir in the curry paste and toss to coat.
2. Add the coconut milk and soy sauce and bring to a boil, stirring often. Reduce the heat to medium low and add Asian greens and most of the scallions. Simmer, covered for about 8 minutes or until the chicken is tender and cooked through. Season with salt and pepper (or more curry paste) to taste.
Serve hot, garnished with the last of the scallion greens and cilantro. It’s perfect with steamed rice to sop up all that curry.