Mom’s Curry Chicken & Shrimp

HAPPY HUMP DAY! I know it’s been too long, but I’m back with some delicious recipes! Let’s start this thing off with a great recipe from my mother! It’s quick and packed with flavor, protein & love. LIKE. SHARE. REPEAT. Oh yeah, enjoy 😉


Adopted from My Mother


  • 2 cans Coconut Milk (14oz; Grace’s or Thai Kitchen is my preference)
  • 3tbsp Thai Kitchen Curry Paste (Red or Green)
  • 4tsp Thai Kitchen Fish Sauce
  • 1/4c Brown Sugar
  • 3 boneless, skinless Chicken Breasts, cubed
  • 1bag Shrimp, peeled & devined (12oz)
  • 1bag frozen Carrots & Peas mix
  • Curry Powder, to taste (Badia is my preference)
  • Golden Raisins, to taste
  • 4c Brown Rice, cooked
What To Do:
  1. Stir Coconut Milk, Curry Paste, Fish Sauce & Brown Sugar in medium pot over medium heat for about 5 minutes or until well blended.
  2. Stir Chicken Breast into mixture and let simmer until chicken is cooked through, about 8-10 minutes.
  3. Once Chicken Breast is cooked, add Shrimp, Carrots & Peas and continue to simmer until Shrimp is cooked, about 3-4 minutes.
  4. Sprinkle a generous amount of Curry Powder over all ingredients and stir. Taste and add as much as your heart desires.
  5. Stir in about 1/2c Golden Raisins & simmer to blend all the flavors.


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