Shrimp And Chicken In Coconut Thai Sauce

• 3/4 Pound Chicken, white meat, cut into strips and diced
• 1/2 Pound Deveined and Pealed Shrimp
• 2 tbsp Thai Red Curry Paste
• 1 cup Straw Mushrooms
• 1 tbsp Fresh Minced Ginger
• 1 tsp Minced Garlic
• 1/2 cup chopped basil
• 1 lime
• 2 tbsp Curry Powder
• 2 tbsp Fresh Ground Pepper
• 1 Can Coconut Milk
• 2 Cups, new potatoes cut into strips
• 2 tbsp chili paste
• 4 Stalks Green Onion Chopped
• 2 cups Basmati Rice
• 3 cups water

1. This recipe takes about an hour to cook if your timing is good. Start your rice first so that it finishes about the same time as the main dish.
2. Bring 3 cups of water to boil, and add the 2 cups of Basmati Rice with a bit of oil (to avoid sticking). Reduce temperature to a simmer and cover for 15-20 minutes or until all the water is gone.
3. In a separate sauce pan add a bit of oil and heat up the pan. Coat the chicken with curry powder, pepper and some salt. Add the chicken to the pan and fry until browned on both sides, stirring as needed.
4. In a third pan, brown the potatoes with curry powder, salt and pepper. After potatoes are browned, add coconut milk and chili paste.
5. Once the sauce is at a good temperature, add the chicken to the simmering sauce and reduce the temperature slightly.
6. Add the shrimp to the simmering stew and continue to simmer until the shrimp is fully cooked. Add basil leaves and squeeze the lime over the sauce.
7. Simmer until thickened. Serve over rice with a green vegetable side.

chicken, shrimp, red curry, mushrooms, ginger, garlic, basil, lime, curry, ground pepper, coconut milk, potatoes, chili paste, stalks green onion, basmati rice, water

Taken from www.epicurious.com/recipes/member/views/shrimp-and-chicken-in-coconut-thai-sauce-50024149 (may not work)