Coconut milk gives this chicken and shrimp recipe a sweet, fruity flavor. Serve as an appetizer or main dish in less than 30 minutes.
1. In a small bowl, stir together flour and 1 tablespoon water; set aside.
2. In a medium-size saucepan, whisk together coconut milk, vegetable broth, ginger, lemon juice, curry powder, black pepper, garlic powder and salt. Bring to a boil over medium-high 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.