Ingredients
- 1-2 tablespoons canola oil
- 1 white onion (thinly sliced)
- 2 cloves garlic (finely chopped or grated)
- 1 teaspoon fresh ginger (peeled, finely chopped or grated)
- 3 tablespoons red curry paste (store-bought)
- 2 cups chicken stock (homemade stock preferred)
- 2 chicken breasts (boneless, skinless, cut into thin strips)
- 8 ounces shrimp (medium-sized, peeled and deveined, tails removed)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup light coconut milk
- 1 bunch cilantro (leaves)
- 1 cup cashews (toasted and chopped)
- 2 limes (wedges)
- jasmine rice (to serve)
Preparation
Step 1
In a large, heavy-bottomed pot, add the canola oil and place over medium-high heat. Add the onion, garlic and ginger. Saute until translucent, about 3 minutes. Add the curry paste, and cook, stirring frequently, for 2 more minutes. Add the stock and bring to a simmer. Add the chicken, shrimp, peppers and coconut milk. Stir to combine. Bring to a simmer, cover and cook until the shrimp turns pink and the chicken is cooked through, about 8-10 minutes. Season to taste with salt and pepper. Remove from heat.
Serve curry over cooked jasmine rice. Finish with lime juice and garnish with cilantro and cashews.
Helpful Tip: in a slow cooker, make homemade chicken stock. Add leftover chicken bones, an onion, a few carrots and celery stalks. Cover with water, set on low and simmer overnight.