Chicken & Shrimp Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken & Shrimp Coconut Curry calories by ingredient
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Submitted by:


On festive occasions, my friends expect this rich coconut curry. On festive occasions, my friends expect this rich coconut curry.
Number of Servings: 6


    2 T flour
    1 can (about 14 oz) Thai Kitchen coconut milk
    1 can (11.5 oz) V8 vegetable juice
    2 T fresh minced ginger
    1/2 C chopped celery
    1 T lemon juice
    2 t curry powder
    1/2 t black pepper
    1/2 t garlic powder
    1/4 t salt (optional)
    1 pound boneless, skinless chicken breast, cut into 1-inch cubes
    1 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.

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