Table of Contents

Quick Chicken and Shrimp Curry (Make-Ahead Option)

The aroma of curry always transports me back to my college days, specifically to a tiny Indian restaurant near campus. It was a haven of warmth and exotic spices, where I’d often escape for a comforting bowl of chicken curry after a long day of classes. The fragrant steam rising from the dish, the gentle heat of the spices, and the sheer satisfaction of each bite—it was pure bliss. It became my go-to comfort food, and this Quick Chicken and Shrimp Curry is my homage to that memory, offering a fast and flavorful trip down memory lane.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 13-15 minutes
Total Time: 28-30 minutes
Servings: 8 cups
Dietary Type: Dairy-Free

Ingredients

2 tablespoons butter
2 onions, thickly sliced
4 teaspoons hot Indian curry paste
12 ounces frozen peeled shrimp (optional)
2 (14 ounce) cans coconut milk
2 tablespoons liquid honey
1 deli chicken
3 whole roasted red peppers, sliced into thick pieces
½ cup fresh coriander, chopped (I sub parsley)
1 cup frozen peas
1 lime

Equipment Needed

Large saucepan
Sieve

Instructions

Begin by melting 2 tablespoons of butter in a large saucepan over medium heat. The butter creates a rich base for the curry and helps to bloom the spices.
Add the 2 thickly sliced onions and 4 teaspoons of hot Indian curry paste to the saucepan. Stir frequently until the onions soften, which should take about 5 minutes. This step is crucial as it builds the foundational flavor of the curry. Be careful not to burn the curry paste; keep stirring to prevent sticking.
While the onions are softening, prepare the shrimp. If using frozen peeled shrimp, place 12 ounces of shrimp in a sieve and rinse under cold running water until any ice crystals melt. This ensures the shrimp cook evenly and prevents them from watering down the sauce. If you’re not using shrimp, simply skip this step.
Once the onions are softened, stir in the contents of two 14-ounce cans of coconut milk and 2 tablespoons of liquid honey. The coconut milk provides a creamy, luscious texture, while the honey adds a touch of sweetness to balance the spice.
Cook, stirring occasionally, for 5 to 7 minutes. This allows the flavors to meld together, creating a harmonious and aromatic sauce.
Meanwhile, prepare the chicken. Remove and discard the skin from the cooked deli chicken, then pull off the meat and tear or cut it into bite-size chunks. This ensures that the chicken is easy to eat and distributes evenly throughout the curry.
Slice 3 whole roasted red peppers into thick pieces. Roasted red peppers add a smoky sweetness that complements the curry spices beautifully.
Coarsely chop ½ cup of fresh coriander (or parsley, if preferred). Fresh herbs add a bright, vibrant note to the finished dish.
Stir the shrimp, chicken, peppers, and 1 cup of frozen peas into the coconut milk mixture. Ensure that all ingredients are well-coated in the sauce.
Cover the saucepan and simmer, stirring occasionally, until the shrimp are hot, which should take about 3 to 5 minutes. If using uncooked shrimp, cook until they turn pink, about 2 minutes longer. Be careful not to overcook the shrimp, as they can become rubbery.
Remove the saucepan from the heat and stir in the chopped coriander.
Slice the lime into wedges and serve alongside the curry. The lime juice adds a zesty acidity that brightens the flavors and cuts through the richness of the coconut milk.
Great served with jasmine rice.

Make-Ahead Option:

Prepare the recipe up to the end of step 1. Cover and refrigerate for up to 2 days or freeze for up to 1 month. To serve, defrost (if frozen), then bring to a simmer. Continue with the recipe as written, starting from step 2.

Expert Tips & Tricks

Spice Level: Adjust the amount of curry paste to suit your taste. If you prefer a milder curry, start with less curry paste and add more to taste. For a spicier version, use a hotter variety of curry paste or add a pinch of cayenne pepper.
Chicken Options: If you don’t have deli chicken on hand, you can use leftover roasted chicken or even cook chicken thighs in the oven or slow cooker. Just make sure the chicken is fully cooked before adding it to the curry.
Vegetable Variations: Feel free to add other vegetables to the curry, such as bell peppers, spinach, or broccoli. Add them along with the peas for the best results.
Coconut Milk: Full-fat coconut milk creates the richest and creamiest curry. However, you can use light coconut milk to reduce the fat content.
Thickening the Sauce: If you prefer a thicker curry sauce, you can simmer the curry uncovered for a few minutes longer to allow some of the liquid to evaporate. Alternatively, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the curry during the last few minutes of cooking.

Serving & Storage Suggestions

Serve the Quick Chicken and Shrimp Curry hot, garnished with fresh coriander leaves and a wedge of lime. It pairs perfectly with steamed jasmine rice, naan bread, or even quinoa.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overheat it, as the shrimp can become tough. Freezing is not recommended after the shrimp has been cooked.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	266.8 kcal	N/A
Calories from Fat	218 g	82%
Total Fat	24.3 g	37%
Saturated Fat	20.6 g	103%
Cholesterol	7.6 mg	2%
Sodium	58.8 mg	2%
Total Carbohydrate	13.5 g	4%
Dietary Fiber	1.8 g	7%
Sugars	6.5 g	25%
Protein	3.4 g	6%

Variations & Substitutions

Vegetarian Curry: Omit the chicken and shrimp and add more vegetables, such as tofu, chickpeas, or cauliflower.
Spicier Curry: Use a hotter curry paste, add a pinch of cayenne pepper, or include a chopped chili pepper in the onion mixture.
Coconut-Free Curry: Use cashew cream or yogurt instead of coconut milk for a tangy and less rich curry.
Seafood Curry: Replace the chicken with other seafood, such as scallops, mussels, or fish fillets.
Sweet Potato Curry: Add cubed sweet potatoes along with the other vegetables for a heartier and sweeter curry.

FAQs (Frequently Asked Questions)

Q: Can I use uncooked shrimp in this recipe?

A: Yes, you can use uncooked shrimp. Just make sure to cook it until it turns pink and is cooked through, about 2 minutes longer than the recommended cooking time for cooked shrimp.

Q: Can I make this curry ahead of time?

A: Absolutely! This curry is perfect for making ahead of time. Prepare the recipe up to the end of step 1, then refrigerate for up to 2 days or freeze for up to 1 month. Defrost (if frozen) and bring to a simmer before continuing with the recipe.

Q: Can I use a different type of curry paste?

A: Yes, you can use your favorite type of curry paste. Just keep in mind that different curry pastes have different levels of spiciness, so adjust the amount accordingly.

Q: Can I add other vegetables to this curry?

A: Yes, feel free to add other vegetables such as bell peppers, spinach, or broccoli. Add them along with the peas for the best results.

Q: What is the best way to serve this curry?

A: This curry is delicious served with steamed jasmine rice, naan bread, or even quinoa. Garnish with fresh coriander leaves and a wedge of lime for a flavorful and visually appealing presentation.

Final Thoughts

This Quick Chicken and Shrimp Curry is a weeknight wonder, delivering a burst of authentic flavor without demanding hours in the kitchen. It’s a dish that’s easily adaptable to your own preferences, dietary needs, and whatever ingredients you have on hand. So, gather your ingredients, embrace the aromatic spices, and create a curry that will transport you to your own happy culinary memory. I encourage you to try this recipe and share your feedback, your variations, and your own cherished memories associated with curry! Serve alongside a crisp Sauvignon Blanc for a delightful pairing.

Quick Chicken and Shrimp Curry (Make-Ahead Option) Recipe