Chinese Chicken & Shrimp Curry Recipe

Chinese Chicken & Shrimp Curry Recipe
Chinese New Year is celebrated all over Asia, and is the perfect excuse to prepare Chinese dishes at home. Every Asian country serves a type of curry, so instead of the ubiquitous stir-fry, why not do something different this year and serve the following Chinese Chicken and Shrimp Curry? This Chinese curry isn’t as fiery as Thai and Indian curries, but it is excellent, and can be made fiery if you prefer, by using additional yellow curry paste or hot curry powder. Chinese Chicken and Shrimp Curry is a yellow curry, and is typical of the curries served in restaurants in China.
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One of the ingredients that makes this curry so good is the addition of unsweetened coconut milk. It’s a good idea to use a well-known top brand such as Chaokoh, Savoy, or Taste of Thai, since some off brands contain sulphur dioxide which will give your sauce a strange and unpleasant taste.

6 Servings

1 to 2 tablespoons yellow curry paste, (I use Mae Ploy brand)
1/2 cup hottest tap water
1/2 teaspoon granular chicken bouillon
1 tablespoon sugar
1 1/2 teaspoons curry powder, (Madras)
1 1/2 tablespoons soy sauce
1 13.5 ounce can unsweetened coconut milk

1 tablespoon vegetable oil
1/2 pound boneless skinless chicken breast halves, trimmed, cleaned and cut into 1/2' chunks
2 cloves garlic, finely minced
1 tablespoon fresh ginger, peeled and finely minced
1 medium onion, quartered and sliced
2 small potato, halved and thinly sliced (about 1/2 pound)
1/2 pound raw shrimp, peeled, deveined, and cleaned

Fresh parsley, for garnish
  1. Mix the curry paste, hottest tap water, chicken bouillon, sugar, curry powder, soy sauce, and half the coconut milk in a MagicBullet or blender; blend until well-mixed and set aside.
  2. Heat the vegetable oil in a wok or large skillet over high heat.
  3. Add the chicken chunks and stir until they are browned, but not cooked through.
  4. Remove from the wok and set aside.
  5. Add the garlic, ginger, onion, and potato slices to the wok and stir-fry until the onions are limp.
  6. Pour the sauce over, add the remaining coconut milk from the can, and add a can of water.
  7. Stir over high heat until the mixture is boiling.
  8. Turn down to a simmer and let cook about 20 minutes or until the potatoes are tender, stirring often to prevent scorching.
  9. Add the chicken and shrimp.
  10. Turn up the heat and let the mixture cook until the chicken and shrimp are cooked through.
  11. Sprinkle with parsley and serve immediately.

Amount Per Serving
Calories 314 Calories from Fat 170
Percent Total Calories From: Fat 54% Protein 25% Carb. 21%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 13 g
Cholesterol 99 mg
Sodium 511 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Sugars 2 g
Protein 20 g

Vitamin A 3% Vitamin C 15% Calcium 0% Iron 24%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.