Ingredients1 h 10 m servings 291
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes.
- Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.
Per Serving: 291 calories; 19.1 11.7 18.4 77 384 Full nutrition
ReviewsRead all reviews 7
This was delicious! I left out the ham, and subbed cubed chicken breast for the legs, but did everything else the same. Really tasty. thanks.
I was looking for a recipe for curry shrimp that didn't have canned soup (really? Cream of mushroom soup in curry?) when I found this. I skipped all the meat except the shrimp, added way more ...
very good and simple. However I was using a rice I wasn't used to, I should have precooked it, it took 45 minutes.
I decided I was bored of everything I cook, and looked for something different. Glad I did! Subbed onion and garlic powder for the real thing (yes, yes, I know, but they hate me!), used cubed ch...
made in instantpot. added red pepper carrots and peas, used only ham. added extra water but too much for instant pot had to boil some off.
I replaced the ham with chinese sausage. I also put in whole prawns (shell and all), peas, and red bell peppers when the liquid has reduced.