Coconut Chicken and Shrimp Curry

Greetings from the busy life.  I made this amazing curry dish recently and wanted to share it with you.  I adapted this recipe from 'Simple Bites' blog, as it looked amazing.  Of course, I added a few ingredients and changed the recipe up a bit as it requested more steps than I was in the mood to follow. When I make a Crock Pot dish, I prefer to use as few steps as possible.  My idea of 'Crock Pot food' is dumping it all into one large pot to stir and be done with it.  {Although, that's not always the case}.  This yummy recipe calls for a lot of ingredients, but is still an easy recipe to follow and really looks more complicated than it is.  Your family, friends or guests will think you slaved over this dish for hours {and let them think you did}.  I doubled this recipe because we had family in town and I wanted to make sure we had enough to feed everyone and have extra for leftovers {we are BIG on leftovers in this house}.  I also decided to add shrimp to it, as I was craving it, but that's up to you.  Just remember to halve the recipe amounts if you are only cooking for a few.  I was cooking for 7 and had plenty of leftovers. Serve this over a Jasmine or brown rice, or you can serve it in a bowl on it's own. Hope you enjoy..

Ingredients:

• 1 Tbsp olive oil
• 2 Tbsp butter, melted
• 2 1/2 lbs boneless, skinless chicken thighs, rinsed
• 1 lb frozen cooked shrimp, rinsed and thawed {tail off shrimp}
• 3 {13.5 oz} cans coconut milk
• 1 sweet yellow onion, peeled and ground {or finely diced}
• 1 {16 oz} bag frozen california blend veggies {with cauliflower, broccoli & carrots}
• 1 cup frozen peas
• 1 {15 oz} can baby corn on the cob, drained and cut each cob in half
• 4 tsp minced garlic
• 3 tsp crushed ginger
• 2 tsp ground turmeric
• 2 tsp ground curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1/2 tsp ground pepper

Directions:

1. In a large Crock Pot {5 quart or larger}, combine all ingredients into Crock Pot in order listed. Using a large spoon, stir WELL.   
2. Cover and cook on Low for 6 to 8 hours, {stirring occasionally}.  Or, cook until chicken is cooked through and veggies are soft.  

The chicken should shred easily with your fork, if you want to break the chicken up a bit.  Up to you. Top curry on a bed of Jasmine or brown rice.  Enjoy!