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Bastardized Caribbean Thai Curry

Adapted from Brigid Washington. Feel free to substitute whatever chopped green sounds good to you--kale is what I had on hand and it is an easy way to slide cooked greens by my family by adding them to a curry.

Course Entree
Cuisine Caribbean, Curry, Thai
Author The Spiced Life


  • 1 lb medium shrimp
  • salt
  • freshly ground black pepper
  • 4 T toasted sesame oil, divided
  • 3 T minced garlic, divided
  • 2 T minced fresh ginger, divided
  • 1 t chile pepper flakes, to taste (I reduced because of Alex)
  • 1 lb chicken--I prefer dark meat, but use what you prefer, cut into bite-sized pieces
  • 2 T extra virgin coconut oil
  • 1 onion, chopped
  • 2 sweet bell peppers, chopped (2 different colors if possible for better visual variety)
  • 1 cup coconut milk
  • 2 T peanut butter
  • 1/4 cup fish sauce
  • 1 T brown sugar
  • 2 cups pineapple chunks
  • 1 handful chopped kale (I just grab it from a bag of frozen)
  • juice of 1 lime, plus more to taste
  • 1/4 cup thinly sliced Thai basil (purple basil will also work)
  • 1/4 cup chopped cilantro


  1. Place the shrimp in a medium sized bowl. Sprinkle with salt and give it several turns of the black pepper grinder. Drizzle with half of the sesame oil and 1 tablespoon of the garlic and 1 tablespoon of the ginger.  Sprinkle with the chile pepper flakes. Toss. Set aside.

  2. Sprinkle the chicken with salt and a few turns of the black pepper grinder. Set aside.

  3. Heat the coconut oil over medium high heat in a Dutch oven or large, deep skillet. When it is hot, add the onions with a pinch of salt. Cook, stirring occasionally, until starting to brown, about 7-8 minutes.

  4. Add the remaining garlic and ginger. Stir and let cook for 1 minute.

  5. Add the chicken and let brown for a few minutes, about 5.

  6. Toss the chicken and onions and add the bell peppers. Toss and let cook for another 2-3 minutes.

  7. While the chicken is cooking, whisk together the coconut milk, peanut butter, fish sauce and brown sugar.

  8. Add the shrimp to the pan and cook for 1 minute.

  9. Pour the coconut milk mixture over the shrimp and chicken. Stir, bring to a boil and then reduce heat and let simmer gently for 5-7 minutes. 

  10. Check to make sure the shrimp is pink and opaque and the chicken is cooked through. Stir in the remaining sesame oil. Add the lime juice and taste for more salt or more lime juice.

  11. Mix in the basil and cilantro and serve over rice, preferably Jasmine.