Chicken And Shrimp Coconut Stew Or Curry Recipes

COCONUT CHICKEN AND SHRIMP

Steps:

• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

GREEN COCONUT SHRIMP AND CHICKEN CURRY

Steps:

• Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
• Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
• Serve over steamed jasmine rice.

CURRY CHICKEN AND SHRIMP STEW.

Steps:

• 1. In a large sauce pan, heat 2 tablespoons of olive oil over med heat. Add chicken sausage and brown on all sides. Set aside. Add onion, salt,pepper and saute until tender.
• 2. Add the garlic, red pepper flakes and tomatoe paste. Stir until tomatoe paste turns a crimson color, about a minute. Stir in coconut milk, red curry paste and fish sauce. Bring to a boil and reduce heat to a simmer. Taste to salt and pepper.
• 3. Slice the chicken sausage into 1/4 thick pieces (optional), and add a long with the potatoes,and bell peppers. Simmer until potatoes are just about to get tender and add shrimp and corn kernals. Simmer until shrimp is cooked. Serve over rice with naan or french bread on the side.

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

Steps:

• Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
• Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
• Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
• Make Ahead:.
• Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.

CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES

Steps:

• Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
• Brown garlic and most of sliced onion in oil.
• Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
• Add red peppers and mustard seeds to pan used to brown garlic and onions.
• Fry peppers and mustard seeds for 30 seconds.
• Add onion paste and coconut milk to red peppers and mustard seeds.
• Bring to a boil, reduce heat and simmer 30-45 minutes.
• (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
• Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.

BAHIAN CHICKEN AND SHRIMP STEW

Steps:

• Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
• Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
• Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
• Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
• Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
• Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
• *Available at Asian markets.
• **Available at some Latino markets.
• ***Available at some Lantino markets and sendexnet.com.