Spicy Thai Shrimp & Chicken

Lately dinner has become a bit of a joke at my house with the conversation going something like this Him-hmm something smells good, what are you cooking? Me- I have no idea just let me know how you like it.  With such a busy schedule and making an effort to cook at least four days a week, opening the fridge, and pulling out ingredients on the fly is how it gets done in a crunch.

The end result is usually something with an explosion of flavor that has me dancing at the table.
This dish has quite a few ingredients which give it such an incredibly rich flavor it is most certainly a palate pleaser.

Ingredients:

1/2 lb of shrimp
1/2 lb chicken breast chopped into cubes
2 cups of spinach
1 cup of shredded carrots
1 clove of crushed garlic
1/2 cup red onion
1 tbls lemon grass chopped
3/4 cup chopped bell pepper
2 small habanero peppers finely chopped
1/2 cup bean sprouts
2 tbls fresh squeezed lemon
1/2 cup fresh chopped basil
1 cup coconut milk
2 tbls fish sauce
4 tbls green curry powder
3/4 cup chopped cashews
2tbls olive oil
sea salt
pepper

Directions:

Heat the olive oil over medium heat
Add the cashews, carrots and the next five ingredients and sautee’
Add the chicken and shrimp and the fish sauce and continue to sautee’
Add the lemon juice and bean sprouts cooking for an additional 2 minutes
Add the spinach and basil continue to sautee’
Add the curry powder, sea salt and pepper.
Add the coconut milk and simmer for 5 minutes.

Serve over brown rice