Chicken and Shrimp Curry with Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 209.9
  • Total Fat: 6.3 g
  • Cholesterol: 116.0 mg
  • Sodium: 927.1 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 22.0 g

View full nutritional breakdown of Chicken and Shrimp Curry with Coconut Milk calories by ingredient
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A Low Calorie Meal, Chicken and Shrimp make a great combination in Coconut Milk Curry A Low Calorie Meal, Chicken and Shrimp make a great combination in Coconut Milk Curry
Number of Servings: 3


    Shrimp, raw, 200 grams
    Chicken Breast (cooked), no skin, 1 unit (yield from 1 lb ready-to-cook
    Olive Oil, 1 1tsp
    Onions, raw, 1 medium (2-1/2" dia)
    Ginger, ground, 1 tbsp
    Garlic, 2 tsp
    Curry powder, 2 tbsp
    Anise Seed, 1 tbsp
    Pureed Tomatoes, 15 grams
    *Tomatoes, red, ripe, raw, year round average, 1 medium whole (2-3/5" dia)
    *Hot Chili Peppers, 2 pepper
    Silk Pure Coconut Milk (Original), 1 cup
    Thyme, fresh, 2 tsp
    Coriander Leaves, Fresh, 1 serving
    curry leaves, 1 serving


Spread the Chopped Coriander Leaves over the Finished Curry and enjoy hot served over brown rice


Dice the Tomato and Chop the Onion and Coriander Leaves. Slice the Chili Peppers into two lengthwise.
Dice the Chicken and Shell the Shrimps.
In a pot, put the oil and saute the Shrimps. Set Aside.
Now in the same pot, put the Diced Chicken and add the onion, thyme, curry leaves, ginger and garlic and let this whole thing cook with the lid on for about 25 mins while stirring from time to time and until the chicken is sizzling and almost cooked. Then add the diced Tomato. Cover the Pot again and let the Chicken and Tomato cook well and blend together in the pot. Add the Tomato Puree.
Now add the Aniseed and Curry Powder while mixing well. Finally add the Coconut Milk and cover and let it simmer for about another 10 mins. Add salt and pepper to taste

Serving Size: makes 3 servings

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