Chef notes

This dish pairs pieces of tender chicken and juicy shrimp with a flavorful curry sauce made with coconut milk, peanut butter and spices. A handful of peas are stirred in to add a pop of green color, and we like to serve the whole thing with a hearty scoop of perfectly cooked rice in the center. Now, don’t let the long ingredient list scare you away. A lot of the components for this recipe — like the curry sauce, rice and a few of the garnishes — can be made ahead, and you can even use pre-cooked proteins to speed things along. Stick to our recipe and dinner will be ready quicker than you could read through the restaurant’s menu.

If you have kids who are reluctant to eat their vegetables, the curry sauce for this recipe will be a welcome addition to your kitchen repertoire. Carrots, zucchini and bell peppers are all shredded and incorporated into the sauce, which gets the rest of its flavor from store-bought curry powder, coconut milk and peanut butter. A touch of brown sugar rounds out the spiciness and adds a pleasant note of sweetness. Use it right away, or heat it up before dinnertime. All you need to do is stir in pre-cooked proteins and frozen peas to warm them through. And don’t forget the garnishes! Variety is indeed the spice of life, and we like to have options. Ingredients like roasted peanuts, toasted coconut flakes, sesame seeds, thinly sliced scallions and a grating of fresh lime zest will all help brighten up the final dish.

For the chicken: Use leftovers or purchase precooked chicken, or bake one one-pound chicken breast in a 375 F oven for about 20 minutes or poach for 10 to 15 minutes on the stove-top or in the microwave, until a thermometer inserted into the thickest part of the breast registers 165 F. Chicken can be cooked up to 1 day in advance.

For the shrimp: Buy precooked shrimp from the fish counter at the grocery store or thaw frozen pre-cooked shrimp to quickly heat in the sauce.

For the rice: Cook rice according to package directions, up to three days in advance. Plain white rice, brown rice, jasmine rice and basmati rice would all be nice with this dish.

Ingredients

For the Sauce

1 tablespoon vegetable or canola oil
1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
1 medium red bell pepper, thinly sliced into 2-inch batons
3/4 teaspoon curry powder

1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
2 tablespoons packed light brown sugar

For Serving

1 pound cooked chicken breast, sliced into bite-size pieces
1/2 pound cooked shrimp, tails removed

2/3 cup frozen peas
2 cups cooked white rice

For the Garnish

chopped roasted peanuts, for garnish (optional)
toasted shredded unsweetened coconut (optional)
sesame seeds (optional)

minced scallion, dark green parts only (optional
fresh lime zest (optional)

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Preparation

Make the Sauce

Heat the oil in a large skillet over medium heat. Add the carrot, zucchini and bell pepper and cook, stirring occasionally, for 3 to 4 minutes until the vegetables start to soften.

Stir in the curry powder, salt and pepper, then stir in the coconut milk, peanut butter and brown sugar. Bring to a simmer and cook for 5 minutes.

Pour into a lidded container and refrigerate for up to 2 days.

To Serve

In a large skillet, bring the sauce to a simmer. Stir in the chicken, shrimp and peas and cook just until warmed through.

Divide between 4 bowls and scoop 1/2 cup rice into each bowl. Garnish with your choice of peanuts, coconut, sesame seeds, scallions, and/or lime zest if desired.