Recipe For Curry Chicken And Shrimp
Fresh, light and full of fabulous flavor, this Shrimp and Chicken Cashew Curry is easy enough for everyday dinner and fancy enough for your most special dinner party.
Sometimes I feel like such a flip-flopper when it comes to the seasons of the year. Each time a new one rolls around, I'm (emphatically) sure it's my favorite. Currently, I'm quite smitten with the idea of fall and all the delights it brings; cozy nights at home with family and friends, fires in the hearth, dancing leaves in a zillion brilliant hues, cool, crisp mornings, geese honking their way precisely south, clear, pristinely blue skies... And I would be negligent to not include the plethora of delicious culinary specialties that the new season brings. This Shrimp and Chicken Cashew Curry is one of our favorites!
Pumpkins, apples, cinnamon, cloves, nutmeg, roasted meats, soups, stews, chilis and curries. Oh yes, and there's nothing like a little nip in the air to make us start craving warm, delicious flavors. And it's funny how certain foods are absolutely addictive; the more we eat them, the more we want them. Thai cuisine definitely falls into that category for us and no one around here seems to mind when I'm testing and tweaking some kind of new curry recipe.
Honey, Coriander, Prawn And Chicken Curry
Despite the fact that this Shrimp and Chicken Cashew Curry looks a bit fancy, this recipe comes together in one pot quite quickly. It starts with a couple of spoonfuls of coconut oil and a sliced onion which is sautéed for just a few minutes till it begins to soften.
Then comes all the good stuff; garlic, ginger, lemongrass, red curry paste, curry powder, turmeric, fish sauce and a touch of sugar. It all goes into the pan and cooks till your kitchen is filled with the most incredible aroma. Chicken (or vegetable) broth is added next and a slow simmer marries all the wonderful flavors together.
I use an old Chinese tenderizing trick with the chicken in this recipe as boneless, skinless chicken breasts can easily dry out or get a bit rubbery. The technique’s called
Indian Prawn Curry Recipe
Slice the chicken breasts nice and thin then marinate in a mixture of egg white, cornstarch, rice vinegar and a touch of oil. It only needs 20 minutes in the marinade, but the result is magical! Then just slip the chicken into the simmering sauce and cover tightly. Turn off the heat and go ahead and set the table or finish your dinner prep. 10 minutes later, the chicken will be perfectly cooked. And when you take the first bite, you’ll totally understand why it’s called “velveting” - super tender, melt-in-your-mouth chicken!
We like our curries to have a bit of body, so I whisk together coconut milk and a few spoonfuls of cornstarch till smooth and creamy and slowly add this slurry to the simmering broth. Believe it or not, at this point, you're just about done. You can keep going or just turn off the burner, cover and, when you're ready, dinner is just 15 minutes away! I love making this Shrimp and Chicken Cashew Curry for dinner parties, as all the work is done long before guests arrive.
I like to keep bags of boneless chicken breasts and peeled, deveined shrimp in the freezer, making this curry super easy to put together, anytime! If you live inland, as we do, frozen shrimp is probably fresher than anything you can buy, since it's usually frozen right on the dock, shortly after it's caught.
Thai Coconut Shrimp Curry
We love this Shrimp and Chicken Cashew Curry served in shallow bowls with jasmine rice. Leftovers are wonderful and make great lunches and quick meals on the run.
So, when winter winds begin to blow and I'm spinning tales of giddiness over potential snow in the forecast, the delightful fragrance of citrus, hot cocoa on the back burner or the intoxicating aroma of cinnamon rolls wafting through my kitchen and I tell you winter is my
Season, just laugh and think of me as that little forever changing flip-flopper! But for now, celebrate this wonderful time of year and make a pan of this fabulous Shrimp and Cashew Curry. You don't have to tell a soul how easy it is, but you can be assured, they'll be telling you how delicious it is!
Mauritian Chicken And Prawns Curry Recipe — Nina Parker
Fresh, light and full of fabulous flavor, this curry is easy enough for every day dinner and fancy enough for your most special dinner party!Kashmiri chicken and prawn curry is a mild, fragrant curry, sweetened by the addition of fresh lychees. Yoghurt provides a hint of a tang, and flaked almonds add a delightful crunch. You won’t believe how much flavour is packed into this dish until you try it for yourself!
A few years ago, I lived in a small village in Buckinghamshire in the UK, which had a delightful Indian restaurant called the Ganges Lounge, which prided itself on authentic Indian cuisine. The owners were super friendly and always more than willing to explain all the variations of curries on their menu.
Apparently, Kashmiri curry originated in the northern Indian region of Kashmir. It is a mildly spicy curry, normally made with chicken, various spices and fruit. The version on offer at the Ganges Lounge could be ordered with either chicken or king prawns. It was a mild, fragrant curry – not too spicy – and it was flavoured with almonds and yoghurt, and sweetened with the addition of lychees and coconut milk.
Thai Style Coconut Curry Shrimp Noodle Bowls.
Kashmiri chicken curry quickly became my go-to choice when visiting this restaurant. The sauce had enough chilli to provide a bit of a bite, without being so strong that you couldn’t distinguish all the delicious flavours. The chicken and prawns (depending on which version I ordered on the day) were tender and juicy, having absorbed the spices from the sauce.
When I moved to another town and no longer had access to the Kashmiri curry, I just had to recreate it at home so I could get my ‘Kashmiri fix’ whenever I felt like it.
In recreating the dish I’ve taken a few liberties. The original dish could be ordered with either chicken or prawns – but my taste runs to both, so this is a Kashmiri chicken and prawn curry recipe. I’ve also omitted the coconut milk which was used to thin the sauce down a bit – I find the lychees provide sufficient sweetness, and I like the thicker sauce.
Kashmiri Chicken And Prawn Curry With Lychees
All you need by way of accompaniment is a slice of delicious buttery garlic naan, so I’m including my recipe for 2-ingredient naan bread (or 4 ingredients if you count the garlic and butter for frying). This is the most amazing naan bread – it’s soft and chewy, made in minutes, and goes perfectly with the Kashmiri chicken and prawn curry.
This Kashiri chicken and prawn curry recipe is a generous one – I have allowed 5oz of protein (chicken and prawns) per person – and this will easily feed 4 very hungry adults.
This homemade naan bread is such an easy recipe, it takes only minutes to throw together, and in my opinion, tastes far better than any shop-bought naan.
Chicken And Prawn Curry
All you will need to make this delicious naan is self-raising flour and Greek yoghurt. You can make it plain, or if you want a garlic flavour, just add a teaspoon of crushed garlic. It’s fried in butter instead of oil, to add the amazing buttery flavour.
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Yes, you can freeze Kashmire chicken and prawn curry. Just allow it to cool, then pack it into a rigid plastic container and freeze for up to three months. Because the frozen prawns have been cooked they are perfectly safe to freeze again.
Coconut Curry Shrimp Recipe (under 30 Mins) + Video
To use, allow to defrost in the refrigerator then heat either in a pan on the stove, or in the microwave. Eat immediately and do not refreeze.
You can make Kashmiri chicken curry ahead of time and store it in a covered dish in the refrigerator for up to 2 days.
Why not pin this recipe for Kashmiri chicken and prawn curry to your Pinterest board so you can make it later. Just click the image below.
Easy Thai Coconut Shrimp Curry
Kashmiri chicken and prawn curry is a mild spicy curry, sweetened by the addition of fresh lychees. Yoghurt provides a hint of a tang, and flaked almonds add a delightful crunch. You won't believe how much flavour is packed into this dish until you try it for yourself!
I have allowed 5 oz (120g) protein (chicken and prawns) per person. If you feel this is too much for your family’s appetite, just adjust the quantities to suit.
Passata – passata is a puree of whole fresh tomatoes with the skins and seeds removed. If you can’t get it you can puree a can of tomatoes in a blender and use that instead (or push the canned tomatoes through a sieve to remove the seeds).
Coconut Shrimp Curry
Calories – 508 kcal | Carbohydrates – 28.9 g | Protein – 40.7 g | Fat – 25.7 g | Saturated Fat – 6.8 g | Cholesterol – 173 mg | Sodium – 479 mg | Potassium – 648
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