in Thailand

Chicken breast and shrimp in fiery coconut milk

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Ingredients for 6 servings:

  • 400 g chicken breasts, skinless, diced
  • 400 g shrimp(s), released, frozen or fresh
  • 600 g coconut milk, from which can
  • 150 g carrot(s), sliced
  • 2 tbsp sugar
  • Salt
  • Curry paste, red

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simply delicious and quick!

Heat the coconut milk in a saucepan. Add 2 tablespoons of sugar, salt, and curry paste to taste. Once boiling, add the chicken breast and simmer for 5 minutes. Then add the shrimp (thawed if frozen) and bring to a boil again. Add the carrots (looks great with carrot blossoms). After two minutes, the dish is ready. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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