Coconut milk gives this chicken and shrimp recipe a sweet, fruity flavor. Serve as an appetizer or main dish in less than 30 minutes.




  • In a small bowl, stir together flour and 1 tablespoon water; set aside.

  • 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.

  • 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 Facts

157 calories; 8 g total fat; 79 mg cholesterol; 291 mg sodium. 3 g carbohydrates; 17 g protein;