Chicken Shrimp Coconut Curry

Sometimes you have a bunch of ingredients laying around, and have no idea what you can make with them. I had some potatoes, carrots and onions laying around that needed to be used up quickly. (I didn't feel like making gnocchi again!) I found a can of coconut milk in my pantry and the idea of curry started forming.

Ingredients

• 1, 13.5 oz can coconut milk
• 1 cup water
• 1 chicken bullion cube
• some chopped baby carrots, chopped
  
• 2 russet potatoes (pealed and chopped)
• 1/3 sweet onion, diced
• 1 chicken breaste, cubed
• 8 shrimp
• +3 Tblsp brown sugar
• 20oz can of pineapple (drained)
• 8 tsp curry powder.
  

Instructions

• Combine milk, water and spices with potatos, carrots and bring to a summer. Cook for 5-10 minutes until the veggies soften. (covered)
  
  
  
• Add onions, chicken, shrimp and pineapple chunks and simmer covered, stirring occasionally until the meats are cooked
  
  
• remove from heat, serve over rice.
  
  
  
  

Initially when I tasted the curry, I felt there was something missing. There was something different from what I've had in similar curries at restaurants . I finally realized... SUGAR! The little bit of brown sugar listed in the ingredients brought this curry from ordinary to extraordinary!

Tequila lime shrimp

I used to love to buy margaritaville's tequila lime shrimp, but it has been so expensive that it is worth trying to find a recipe I like myself. I found a recipe that I could modify to my purposes.

My Tequila Lime Shrimp Pasta Recipe

• 1/4 cup butter
  
• 8 Tblsp tequila
  
• 6 Tblsp Lime juice
  
• 3 tsp minced garlic
• Frozen, pealed shrimp
• Cayanne pepper to taste
• 1 box pasta
• 1 cup frozen peas

Instructions

• Boil some lightly salted water (for the pasta.) Drop the pasta and cook according to the manufacturer's directions.
  
• Saute the garlic in the butter for 1-2 min, then add the tequila and lime juice.
• Once the sauce is simmering, add the frozen shrimp until they are cooked through (completely pink and curled up.) If the sauce isn't thick enough, then remove the shrimp and keep reducing the sauce.
  
  
  
• Drain Pasta (don't rinse) and combine with frozen peas, stirring thoroughly.
  
  
  
• Pour sauce and shrimp over the pasta and mix.
  
  
  
• Enjoy your yummy pasta dish!