Curry Chicken and Shrimp Stew.

Kathy Williams


I basically made this to use up some fresh veggies I needed to use. So I made a curry from them and added chicken sausage and shrimp.

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10 Min


30 Min


Stove Top


1 lb
chicken sausage, italian style, mild or hot
2 Tbsp
olive oil
1 medium
onion, chopped
1 Tbsp
tomato paste
2 clove
garlic, minced
1/8 tsp
red pepper flakes (opitional)
1 can(s)
coconut milk
2 Tbsp
thia red curry paste
1 Tbsp
fish sauce
1 medium
potato, diced
yellow bell pepper,sliced thin
orange bell pepper,sliced thin
1/2 lb
med. shrimp, peeled and deveined
1 c
corn kernels, fresh one ear

Directions Step-By-Step

In a large sauce pan, heat 2 tablespoons of olive oil over med heat. Add chicken sausage and brown on all sides. Set aside. Add onion, salt,pepper and saute until tender.
Add the garlic, red pepper flakes and tomatoe paste. Stir until tomatoe paste turns a crimson color, about a minute. Stir in coconut milk, red curry paste and fish sauce. Bring to a boil and reduce heat to a simmer. Taste to salt and pepper.
Slice the chicken sausage into 1/4 thick pieces (optional), and add a long with the potatoes,and bell peppers. Simmer until potatoes are just about to get tender and add shrimp and corn kernals. Simmer until shrimp is cooked. Serve over rice with naan or french bread on the side.

About this Recipe

Course/Dish: Chicken, Seafood
Main Ingredient: Chicken
Regional Style: American