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Althea Needham's Chicken & Shrimp Coconut Curry

Althea Needham's Chicken & Shrimp Coconut Curry

Nutrition Facts
  • cal. (kcal) 157
Althea Needham's Chicken & Shrimp Coconut Curry
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 14 mins
  • Serving Size: appetizer
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Ingredients

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  • 2 tablespoons flour
  • 1 can (14 ounces) coconut milk
  • 1 can (14 ounces) vegetable broth
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 pound shrimp

Directions

  1. In a small bowl, stir together flour and 1 tablespoon water; set aside.
  2. In a medium-size saucepan, whisk together coconut milk, vegetable broth, ginger, lemon juice, curry powder, black pepper, garlic powder and salt. Bring to a boil over medium-high heat and cook for 10 minutes, until reduced.
  3. Add chicken to saucepan and cook 2 minutes. Stir flour mixture and shrimp into pot and cook for 2 minutes or until shrimp is cooked through and liquid has thickened. Serve warm.

Nutrition Information for Althea Needham's Chicken & Shrimp Coconut Curry

Servings Per Recipe: 12
PER SERVING: 157 cal., 8 g total fat (7 g sat. fat), 79 mg chol., 291 mg sodium, 3 g carb. (1 g fiber), 17 g pro.