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Chicken & Shrimp Red Curry

Clinton Kelly
  • 360 minutes
  • Serves

INGREDIENTS

2

Chicken breasts, boneless

8 oz

Shrimp, medium-sized

1

bunch Cilantro, leaves

2 cloves

Garlic

1 tsp

Ginger, fresh

1

Green bell pepper

2

Limes, wedges

1

Red bell pepper

1

White onion

2 cups

Chicken stock

1 cup

Coconut milk, light

3 tbsp

Red curry paste, store-bought

1

Jasmine rice

1 tbsp

Canola oil

1 cup

Cashews, toasted and chopped