Quick Chicken And Shrimp Curry Make Ahead Option Recipes

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

Quick Chicken and Shrimp Curry (Make-Ahead Option) image

This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!

Provided by Nif_H

Categories Curries

Time 28m

Yield 8 cups

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 onions, thickly sliced
4 teaspoons hot indian curry paste
12 ounces frozen peeled shrimp (optional)
2 (14 ounce) cans coconut milk
2 tablespoons liquid honey
1 deli chicken
3 whole roasted red peppers, sliced into thick pieces
1/2 cup fresh coriander, chopped (I sub parsley)
1 cup frozen peas
1 lime

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.

Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4

QUICK SHRIMP CURRY

Quick Shrimp Curry image

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 large onion, chopped
1 medium tart apple, peeled and finely chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup heavy whipping cream
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 bay leaf
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Hot cooked rice
Optional: Lime wedges, toasted coconut and chopped green onions

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

Steps:

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
Serve curry over hot rice.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

QUICK SHRIMP CURRY

Quick Shrimp Curry image

Make and share this Quick Shrimp Curry recipe from Food.com.

Provided by Dienia B.

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/2 cup onion, diced
2 stalks celery, diced
1 (10 3/4 ounce) can cream of shrimp soup
1 cup sour cream
1/2 teaspoon curry powder
1 dash paprika
1 cup shrimp, cleaned and peeled
2 cups rice, cooked
2 eggs, hard boiled, chopped
2 tablespoons peanuts

Steps:

Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.

Nutrition Facts : Calories 590.6, Fat 21.2, SaturatedFat 10.8, Cholesterol 136, Sodium 415.5, Carbohydrate 85.3, Fiber 2.6, Sugar 3.5, Protein 13.3

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