Coconut Shrimp and Chicken Curry

Paleo friendly

Coconut Shrimp and Chicken Curry

Photo by Stacy K.

  • Prep Time


  • Total Time


  • Servings



  • 2 chicken breasts

  • 1 lb shrimp, peeled and de-veined

  • 2 medium shallots, diced

  • 2 T. olive oil

  • 4 cloves of garlic minced

  • 2 T. minced ginger

  • 2 t. powdered ginger

  • 3 ½ T. curry powder

  • 2 t. cilantro

  • 1 c. chicken broth

  • 2 (15 oz) cans coconut milk

  • Juice of a lemon

  • 1 can El Pato (or 3 T. tomato paste and 1-2 pinches red chili flake)

  • Pinch of salt and pepper

  • 1 c. unsweetened coconut

  • 4 diced green onions, optional for garnish


In a large pan sauté minced shallots in olive oil until they begin to get translucent. Add minced garlic. Add chicken, salt and pepper, and sauté until chicken browns. Add shrimp and all other ingredients (except coconut and green onion). Cook to reduce and thicken sauce for about 20 minutes. Add coconut and cook about 5 more minutes. Serve with rice or cauliflower rice and veggies.


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