Chicken & Shrimp Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T flour1 can (about 14 oz) Thai Kitchen coconut milk1 can (11.5 oz) V8 vegetable juice2 T fresh minced ginger1/2 C chopped celery1 T lemon juice2 t curry powder1/2 t black pepper1/2 t garlic powder1/4 t salt (optional)1 pound boneless, skinless chicken breast, cut into 1-inch cubes1 pound shrimp
1. In a small bowl, stir together flour and 1 T water. set aside.
2. In a medium-sized saucepan, whisk together coconut milk, V8, ginger, lemon juice, curry powder, black pepper, garlic powder, celery and salt (optional). Bring to a boil over MH heat and cook for 10 minutes, until reduced.
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.
Serving Size: Makes 6 main dish or 12 appetizer servings
Number of Servings: 6
Recipe submitted by SparkPeople user AFHARPERS.
2. In a medium-sized saucepan, whisk together coconut milk, V8, ginger, lemon juice, curry powder, black pepper, garlic powder, celery and salt (optional). Bring to a boil over MH heat and cook for 10 minutes, until reduced.
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.
Serving Size: Makes 6 main dish or 12 appetizer servings
Number of Servings: 6
Recipe submitted by SparkPeople user AFHARPERS.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 12.5 g
- Cholesterol: 181.7 mg
- Sodium: 561.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.8 g
- Protein: 34.6 g
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