Chicken & Shrimp Curry With Coconut & Green Chilies

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb jumbo shrimp, shelled,deveined
• 2 cups cooked chicken, skinless,2 inch pieces
• 1/2 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon turmeric
• 1 teaspoon lime juice, fresh (may substitute lemon)
• 3 sweet onions, sliced
• 3 cloves garlic, sliced
• 1/2 cup vegetable oil
• 1/2 inch fresh ginger, piece,cut coarsely
• 1/8 cup cilantro, fresh,chopped
• 2 green chili peppers, chopped (to taste, use rubber gloves to chop chile)
• 2 whole dried hot red chili peppers
• 2 teaspoons black mustard seeds
• 2 -3 cups coconut milk (to taste)
• 2 tablespoons vegetable oil

Recipe

• 1 marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
• 2 brown garlic and most of sliced onion in oil.
• 3 remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
• 4 add red peppers and mustard seeds to pan used to brown garlic and onions.
• 5 fry peppers and mustard seeds for 30 seconds.
• 6 add onion paste and coconut milk to red peppers and mustard seeds.
• 7 bring to a boil, reduce heat and simmer 30-45 minutes.
• 8 (until oil rises to the top) saute shrimp in oil, until firm (4-7 minutes).
• 9 add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.