Quick Chicken and Shrimp Curry (Make-Ahead Option)

PROS

This curry is quick and easy to make, perfect for a weeknight dinner.

It can also be made ahead of time and reheated for convenience.

The combination of chicken and shrimp provides a good source of protein.

CONS

The use of deli chicken can be high in sodium.

The canned coconut milk used in this recipe can also be high in saturated fat and calories.

This recipe may not be suitable for those with shellfish allergies.

HEALTH & BENEFITS

The combination of chicken and shrimp in this curry provides a good source of protein, which is essential for maintaining and repairing muscles, skin, and bones.
The use of curry paste and spices, such as coriander and lime, can also provide anti-inflammatory and antioxidant benefits.
However, the use of canned coconut milk and honey in this recipe can add excess calories and sugar.

	2 tablespoons butter
	2 onions , thickly sliced
	4 teaspoons hot indian curry paste
	12 ounces frozen peeled shrimp ( optional )
	2 cans coconut milk
	2 tablespoons liquid honey
	1 deli chicken
	3 whole roasted red peppers , sliced into thick pieces
	1/2 cup fresh coriander , chopped ( I sub parsley )
	1 cup frozen peas
	1 lime

1.	In a large saucepan, melt the butter over medium heat.
2.	Add the onions and curry paste, and cook until the onions are tender, about 5 minutes.
3.	Add the frozen shrimp, if using, and cook until pink and opaque, about 3-5 minutes.
4.	Add the coconut milk and honey, and stir to combine.
5.	Shred the deli chicken and add to the curry, along with the roasted red peppers and chopped coriander or parsley.
6.	Stir in the frozen peas and lime juice, and heat until the peas are warmed through.
7.	Serve hot with rice or naan bread.

Quick Chicken and Shrimp Curry (Make-Ahead Option)

Quick Chicken and Shrimp Curry (Make-Ahead Option)

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