> 1 chicken breast, thinly sliced into 1-inch strips
> 2 tbsp olive oil, divided
> 1 lb frozen raw peeled, deveined large shrimp, thawed
> 1/2 head cabbage, shredded (about 4 cups)
> 1/2 (10 oz) bag shredded matchstick carrots
> 1 tbsp Thai red curry paste
> 1 lime, juiced
Season the chicken with salt and pepper. Heat 1 tbsp oil in a 12-inch nonstick skillet on medium-high. Add chicken and sauté 7–8 min., until fully cooked, stirring frequently. Transfer chicken to a plate.
In skillet, heat remaining 1 tbsp oil on medium-high. Add the shrimp and season with salt and pepper. Sauté 3–4 min., until fully cooked, stirring constantly. Remove and transfer to plate with chicken.
To skillet, add cabbage, carrots, curry paste, and ½ cup water. Continue stirring, sautéing 5–6 min., until vegetables are tender. Season with salt and pepper to taste. Return chicken and shrimp to skillet. Remove from heat. Stir in the lime juice and serve.