Coconut Shrimp & Chicken Curry

Paleo friendly version of shrimp and chicken coconut curry. Serve with cauliflower rice and veggies to keep it paleo. Enjoy!

Photo by Stacy K.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 2

    chicken breasts

  • 1

    pound shrimp, peeled and de-veined

  • 2

    medium shallots, diced

  • 2

    tablespoons olive oil

  • 4

    cloves garlic, minced

  • 2

    tablespoons ginger, minced

  • 2

    teaspoons powdered ginger

  • 3 1/2

    tablespoons curry powder

  • 2

    teaspoons cilantro

  • 1

    cup chicken broth

  • 2

    (15-ounce) cans coconut milk

  • Juice of a lemon

  • 1

    can El Pato (or 3 tablespoons tomato paste and 1 to 2 pinches red chili flakes)

  • Pinch salt and pepper

  • 1

    cup unsweetened coconut

  • 4

    green onions, diced, optional for garnish

Directions

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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