Creamy Shrimp and Chicken Stir-Fry

This creamy shrimp and chicken stir-fry is a delightful dish that combines the savory flavors of juicy chicken and tender shrimp with a rich, creamy sauce. Ideal for a quick dinner, this recipe uses readily available frozen vegetables and a blend of spices to create an aromatic and delicious meal. The balance of creamy and spicy elements brings a unique and satisfying taste that pleases the palate. With just a few steps, you can have a nutritious and flavorful dish ready in about half an hour. The use of olive oil and the addition of lightly soy-flavored cream enhance the depth of taste. This dish can easily be adjusted to suit your spice preference by adding more or less chili sauce. It's a versatile recipe that can be paired with steamed rice or noodles, making it a fantastic choice for any occasion. Enjoy this delectable meal with friends and family and savor the delightful combination of flavors!

Ingredients

Main Ingredients

• 250 g chicken fillet
• 250 g shrimp
• 600 g frozen vegetables
• 250 g heavy cream

Spices and Sauces

• 1/2 packet Santa Maria Kerala Curry Spice
• Santa Maria Light Soy Sauce
• Santa Maria Sweet Chili Sauce
• Olive oil

Preparation Time

30 minutes total

Step-by-Step Instructions

1. Cut the chicken fillet into small cubes.
2. Heat olive oil in a wok pan until it's sizzling.
3. Add the chicken cubes to the pan and sauté until they start to turn golden brown.
4. Sprinkle half a packet of Santa Maria Kerala Curry Spice over the chicken, stirring well to coat evenly.
5. Once the chicken is partially cooked, add the frozen vegetables of your choice to the pan.
6. Cover the pan with a lid, allowing the ingredients to simmer and soften.
7. Prepare the sauce by combining the heavy cream, a splash of light soy sauce, and 20 g of sweet chili sauce in a separate bowl. Adjust the chili sauce according to your taste preference.
8. Once the vegetables are almost tender, pour the creamy sauce over the chicken and vegetables in the pan.
9. Simmer the mixture for about 5 minutes, letting the flavors meld and the sauce thicken.
10. Finally, add the shrimp to the pan, place the lid back on, and turn off the heat.
11. Let the residual heat of the pan cook the shrimp gently.
12. Once the shrimp are pink and cooked through, the dish is ready to be served.
13. Enjoy the creamy and flavorful stir-fry!
14. Tip: Serve immediately for the best taste.
15. Clean the wok promptly to prevent residues from sticking.
16. For a thicker sauce, add a bit more cream.
17. Garnish: Add chopped fresh herbs for an extra flavor boost.
18. Adjust the variables to suit your dietary needs.
19. Store leftovers in a sealed container for up to two days in the fridge.
20. Reheat gently to maintain the creaminess of the sauce.

Tips

• Substitute chicken with tofu for a vegetarian version.
• Use fresh vegetables instead of frozen if preferred.
• Adjust the spice level to match your taste by adding more or less chili sauce.

Nutrition

• Calories: Approximately 450 kcal per serving
• Protein: 38 g
• Fats: 25 g
• Carbs: 12 g

Variations

• Replace shrimp with mushrooms for a different texture.
• Use coconut milk instead of cream for a lighter, dairy-free option.
• Experiment with different spice blends for a new taste experience.

Serving Suggestions

• Serve with steamed jasmine rice or noodles.
• Accompany with a side of fresh salad or garlic bread.
• Add lemon wedges for an extra tang.

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