Althea Needham's Chicken & Shrimp Coconut Curry

Coconut milk gives this chicken and shrimp recipe a sweet, fruity flavor. Serve as an appetizer or main dish in less than 30 minutes.

Althea Needham's Chicken & Shrimp Coconut Curry
Servings: 12 Prep 15 mins Cook 14 mins


  • 2 tablespoons flour
  • 1 can (14 ounces) coconut milk
  • 1 can (14 ounces) vegetable broth
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 pound shrimp

Make It

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.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 157, Fat, total (g): 8, chol. (mg): 79, sat. fat (g): 7, carb. (g): 3, fiber (g): 1, pro. (g): 17, sodium (mg): 291, Percent Daily Values are based on a 2,000 calorie diet.