Althea Needham's Chicken & Shrimp Coconut Curry

Althea Needham's Chicken & Shrimp Coconut Curry
Coconut milk gives this chicken and shrimp recipe a sweet, fruity flavor. Serve as an appetizer or main dish in less than 30 minutes.
Makes 12
Prep 15 m
Cook 14 m

Ingredients

Directions

  1. 1 of 3 In a small bowl, stir together flour and 1 tablespoon water; set aside.
  2. 2 of 3 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. 3 of 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: 291 mg sodium, 8 g Fat, total, 3 g carb., 17 g pro., 157 kcal cal., 7 g sat. fat, 79 mg chol., 1 g fiber