This recipe is not as difficult as I felt it would be considering the taste of the dish. There is so much flavor. And that is really what takes the dish over the top.
I love that this dish incorporates my two favorite types of meat: shrimp and chicken. And that it does not require too much prep work. Thank you RecipeLink for finding the recipe from Robert Okura
I used one chicken breast, that I cut up into be size pieces, coated with flour and fried lightly
Then got my shrimp and added it to onions and cooked lightly
With the meat put to the side. I got my sauce ready. I used premade curry sauce that most supermarkets or specialty Asian stores carry. Or you can spend a little longer time getting this meal ready and make your own curry sauce. The good thing about making your own is that you can control the curry and the flavor. The colors may vary as we know that curry comes in all different colors.
When the sauce started to thicken up, I threw my meat back into the sauce to simmer in this amazingness that also had chopped apricots and cherries.
Using the simmer sauce is a huge assistance. It provides you with a base flavor that you can easily make your own adjustments of heat or flavoring.
This does not need anything but plain white rice.
Can I say I feel so proud of the rice towers? You don't want to know how many times they fell and I had to do it over.
Have you ever had this meal at Grand Lux? Make it at home first. Then go to Grand Lux and order and let me know what you think.
Indochine Shrimp & Chicken
Originally done by Robert Ozurka
Prep Time: 00:10
Cook Time: 00:40
Keywords: saute entree chicken shrimp
Ingredients (Serves 2)
- 1/2 lb Chicken breast cut into bite size pieces (1 medium sized chicken breast)
- 3/4 lb large raw, deveined shrimp
- 4 tbsp oil
- 2 tbsp flour
- 1/4 cup onions thinly sliced
- 1 1/2 tbsp fresh grated ginger
- 1/4 cup chopped dried apricots (Optional)
- 1/4 cup chopped dried cherries (Optional)
- 1 bottle pre-made curry sauce or 1 cup homemade curry sauce
- 2 oz plum wine
- 1/2 tsp brown sugar
- Black pepper & Salt
- 1 can coconut milk
- 2 tbsp curry powder
- Red pepper flakes
- 1 tbsp soy sauce
Heat coconut milk on medium heat.
Add curry powder, soy sauce, and red pepper flakes to taste
Let simmer until incorporated.
Season chicken and shrimp as you wish
Add 1 tbs of flour to chicken and coat evenly.
In heated pan with oil (coconut oil is good here) add chicken and cook until halfway done
Set chicken to side
Add onions to pan and cook until opaque
Coat shrimp with remaining flour
Add shrimp to onions and cook until pink
Add to chicken on the side
Add wine to pan and let it boil
Add sauce to pan (either homemade or pre-made)
Add fresh ginger, apricots, and cherries
Let sauce thicken
Add meats (shrimp & chicken)
Stir and heat through.
Service with white rice
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