Quick Chicken and Shrimp Curry Make Ahead Option
Savor the perfect balance of bold flavors and creamy richness with this Quick Chicken and Shrimp Curry, a versatile dish that's designed for busy weeknights and meal prepping alike. Tender chicken thighs and succulent shrimp are simmered in a fragrant coconut milk-based sauce infused with aromatic spices like curry powder, turmeric, and cumin. A pop of freshness from chopped cilantro and a squeeze of lime elevate each bite. This one-pot curry, served over fluffy basmati rice, is ready in just 40 minutes but can be made ahead for ultimate convenience. Ideal for those seeking a hearty, customizable, and crowd-pleasing dinner, this recipe combines exotic flavors with accessibility, perfect for spicing up your meal rotation.
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Recipe Information
Ingredients
- 400 grams Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 300 grams Raw shrimp, peeled and deveined
- 400 ml Coconut milk (full-fat)
- 200 ml Chicken stock
- 2 tablespoons Cooking oil (vegetable or coconut oil)
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika (optional for extra heat)
- 400 grams Tomatoes, chopped (or canned diced tomatoes)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lime wedges (for serving)
- 4 cups Cooked basmati rice
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and golden.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Mix in the curry powder, turmeric, cumin, and paprika (if using). Toast the spices for 30 seconds to release their flavors.
Add the chopped tomatoes and cook for 3-4 minutes until they break down and form a thick paste.
Pour in the coconut milk and chicken stock, stirring to combine. Let the mixture simmer for 5 minutes.
Add the chicken pieces to the curry, ensuring they are fully submerged in the sauce. Cook for 10-12 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Add the shrimp to the pot and cook for an additional 3-5 minutes until pink and opaque.
Season the curry with salt and black pepper to taste.
Remove the curry from the heat and garnish with fresh chopped cilantro.
Serve hot over cooked basmati rice with lime wedges on the side for a fresh citrus kick.
To make ahead: Allow the curry to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Reheat gently over medium heat, adding a splash of water or stock if needed.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
