Best 11 Curry Chicken And Shrimp Stew Recipes

CURRY CHICKEN AND SHRIMP STEW.

Steps:

• 1. In a large sauce pan, heat 2 tablespoons of olive oil over med heat. Add chicken sausage and brown on all sides. Set aside. Add onion, salt,pepper and saute until tender.
• 2. Add the garlic, red pepper flakes and tomatoe paste. Stir until tomatoe paste turns a crimson color, about a minute. Stir in coconut milk, red curry paste and fish sauce. Bring to a boil and reduce heat to a simmer. Taste to salt and pepper.
• 3. Slice the chicken sausage into 1/4 thick pieces (optional), and add a long with the potatoes,and bell peppers. Simmer until potatoes are just about to get tender and add shrimp and corn kernals. Simmer until shrimp is cooked. Serve over rice with naan or french bread on the side.

HAWAIIAN SHRIMP OR CHICKEN CURRY

Steps:

• 1. Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
• 2. Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
• 3. Add shrimp or chicken, cover. Stirring occassionally
• 4. Serve in soup bowls, hot and over rice. Makes 6 servings.
• 5. NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.

CURRIED CHICKEN STEW

Steps:

• Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)

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.

ULTIMATE SHRIMP AND CHICKEN GREEN CURRY

Steps:

• Bring wok to medium heat and add olive oil and two cloves of garlic.
• Stir constantly until garlic becomes fragrant.
• Add chicken and season with salt and pepper.
• Allow chicken to cook fully, stirring as needed.
• Remove chicken and place on plate, set aside.
• Add remaining garlic and stir until it becomes fragrant.
• Add coconut milk, chicken broth, curry paste, curry powder and cumin.
• Stir until well combined.
• Add potato, carrot and bamboo shoots.
• Let simmer 2 minutes.
• Add basil and put the chicken back in.
• Stir.
• Add onion, mushrooms and shrimp.
• Stir and then cover and let simmer for 5-7 minutes.
• Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
• Serve as is or over cauliflower rice (or regular rice if not doing Whole30).

SHRIMP CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

SHRIMP IN YELLOW CURRY

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
• Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
• Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

CURRIED CHICKEN AND SHRIMP

Steps:

• Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
• Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
• Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
• Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
• Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.

QUICK SHRIMP CURRY

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.

CURRY CHICKEN STEW

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.