Food Network: Green Coconut Shrimp and Chicken Curry

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Green Coconut Shrimp and Chicken Curry
Copyright 2003, Daisuke Utagawa, All Rights Reserved

Ingredients
12 large shrimp, peeled and deveined
1/2 pound chicken, dark meat cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cooking oil (palm oil would be best)
1/2 piece golf-ball size ginger, sliced
2 cloves garlic, smashed
1 onion diced
1 small eggplant diced
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
2/3 can coconut milk
2 tablespoons green curry paste
Sugar, to taste

4 cups steamed jasmine rice

Instructions
Season the shrimp and chicken with salt and pepper 15 minutes before
cooking.

Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and
cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until
the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and
cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2
minutes. Add the coconut milk then green curry paste and sugar, to taste.

Serve over steamed jasmine rice.