Red Curry Chicken & Shrimp

I had never made curry before, but thanks to an article in Fine Cooking magazine I had great success the very first time.  They teach, as I’ll show you below, how to make a flavorful curry base.  From there, simply add your choice of protein (meat, chicken, seafood or Tofu) and vegetables.  I chose chicken, shrimp, asparagus and mushrooms but it is really up to you as to what you want to use.

Let me also say upfront that I quickly gave the chicken, shrimp and vegetables a quick stir fry because I wanted them to develop more flavor (and browning does that) than just by cooking in the curry base but you definitely don’t need to do that.  If you choose not to, just add to the broth (I’ll tell you when in the recipe below) and simmer until cooked through (approximately 3- 5 minutes for the protein and vegetables).

Keys for success:  1)  Have all your ingredients prepped and chopped prior to any of the cooking.  This will make the entire cooking process much easier and organized. 2) If you are going to stir-fry your ingredients first, before adding to the curry base, make sure your pan is very hot.  You want to quickly brown them a bit – but not necessarily cooking 100% through – you can finish them off while simmering in the curry base.

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