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Clinton Kelly Chicken & Shrimp Red Curry

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This dish is perfect for lunch or dinner!


1-2 tablespoons canola oil
1 white onion (thinly sliced)
2 cloves garlic (finely chopped or grated)
1 teaspoon fresh ginger (peeled, finely chopped or grated)
3 tablespoons red curry paste (store-bought)
2 cups chicken stock (homemade stock preferred)
2 chicken breasts (boneless, skinless, cut into thin strips)
8 ounces shrimp (medium-sized, peeled and deveined, tails removed)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 cup light coconut milk
1 bunch cilantro (leaves)
1 cup cashews (toasted and chopped)
2 limes (wedges)
jasmine rice (to serve)

In a large, heavy-bottomed pot, add the canola oil and place over medium-high heat. Add the onion, garlic and ginger. Saute until translucent, about 3 minutes. Add the curry paste, and cook, stirring frequently, for 2 more minutes. Add the stock and bring to a simmer. Add the chicken, shrimp, peppers and coconut milk. Stir to combine. Bring to a simmer, cover and cook until the shrimp turns pink and the chicken is cooked through, about 8-10 minutes. Season to taste with salt and pepper. Remove from heat.
Serve curry over cooked jasmine rice. Finish with lime juice and garnish with cilantro and cashews.
Helpful Tip: in a slow cooker, make homemade chicken stock. Add leftover chicken bones, an onion, a few carrots and celery stalks. Cover with water, set on low and simmer overnight.

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