Chicken and Shrimp Coconut Stew or Curry


  • Serve this over rice so start the rice first.
  • 2 Tbs oil
  • 1/2 a red pepper cut into thin strips
  • 1/4 tsp red pepper flakes
  • 4 cloves garlic peeled and minced
  • 1/2 cup chopped cilantro separated
  • 4 green onions sliced with greens and white parts separated
  • 1 -2 large tomatoes seeded and cut into chunks (or 1 14-oz can diced tomatoes, drained)
  • 1 14- oz can coconut milk
  • 4-6 large shrimp peeled and deveined
  • salt
  • 1/2 - 1 cup cup large chunks of cooked chicken
  • 2 Tbs lime juice


  • Heat the oil in a Dutch oven or large deep skillet and add the sliced red peppers once the oil is warmed. Cook until almost done, about 5 minutes. Leave a little crunch in them as they'll finish cooking in the coconut milk.
  • Add the garlic, 1/4 cup of the cilantro, red pepper flakes and the white parts of the green onions. Cook another minute, stirring.
  • Add the coconut milk and tomatoes. Bring to a simmer and cook about 5 more minutes, stirring.
  • Add the shrimp and partially cover the pan. Cook 5 more minutes or so, until the shrimp is cooked through. Add the cooked chicken and heat through, stirring.
  • Stir in the lime juice and then taste, adding more salt if needed.
  • Serve on a bed of steamed rice, with the rest of the cilantro and the green parts of the onion sprinkled on top.