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 6
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...
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.