Coconut Curry Chicken and Shrimp
This dish is a flavorful and easy-to-make curry that is perfect for a weeknight meal. The chicken and shrimp are cooked in a creamy coconut sauce that is flavored with curry powder, turmeric, and cumin. The dish is served with your favorite keto-friendly sides, such as cauliflower rice or zucchini noodles.
This recipe is inspired by the flavors of Thai cuisine. I first had a similar dish at a Thai restaurant in New York City, and I was immediately hooked. I loved the creamy coconut sauce and the tender chicken and shrimp. I decided to recreate the dish at home, and after a few tries, I came up with this recipe. I have made this dish many times since then, and it is always a hit with my family and friends.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound peeled and deveined shrimp
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1 (13.5 ounce) can of coconut milk
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chicken and cook until browned on all sides.
- Add onion and garlic and cook until softened about 5 minutes.
- Stir in curry powder, turmeric, and cumin and cook for 1 minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp and cook until pink and cooked through, about 3 minutes.
- Serve with your favorite keto-friendly sides, such as cauliflower rice or zucchini noodles.
Why It Works
- The combination of chicken and shrimp gives this dish a nice balance of flavors and textures.
- The creamy coconut sauce is rich and flavorful, and it pairs well with the chicken and shrimp.
- The curry powder, turmeric, and cumin add a warm and inviting flavor to the dish.
- This dish is easy to make and can be on the table in under 30 minutes.
- This dish is keto-friendly, making it a great option for those following a ketogenic diet.