Chicken or Shrimp in Coconut Curry Sauce

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You control the heat with the adjustment of the chipotle chili powder. You can also substitute regular chili powder for almost no heat. I serve this over brown rice, bulghur, or quinoa for a whole grain version.

Preparation time: 20 minutes
Cooking time: 15 minutes total

Difficulty: Easy - for beginners
Serves: 4


2 pounds skinless, boneless chicken cut in bite sized pieces
or 2 pounds 14 to 20 count shrimp (cleaned and devained)

Place in 1 quart zip lock bag after covering with the following dry rub/marinade:

Dry rub curry marinade

1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon ground cloves
1teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon ground chipotle powder or regular chili powder (here's the chipotle heat, so adjust as needed)
1/2 teaspoon turmeric


1 Cup slivered onions
1/2 cup slivered red peppers
5 cloves garlic minced
2 Jalapeno peppers seeded and minced
2 Tablespoons grated ginger
1 (14 oz) can coconut milk (can use low fat)
1 teaspoon Worcestershire sauce
Juice and about 2 tablespoons zest of 1 lime
Olive oil


Add seasonings to cut up chicken or shrimp and let marinate at room temperature for 30 minutes. Saute chicken/shrimp in olive oil over medium high heat until browned and almost done. Remove. Add onions, peppers, and jalapenos, sauté until onions are translucent. Use the vegetables to deglaze pan while stirring. Add aromatics garlic, ginger, and lime zest and stir to cook for about a minute. Add coconut milk and Worcestershire sauce and heat until bubbly. Serve over freshly cooked Jasmine rice. Serves 4 with no leftovers.


If you use fat free coconut milk, you may wish to thicken with a little slurry made with 1/4 cup of water with 2 teaspoons of cornstarch.

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