Shrimp and Chicken Curry with rice

2 tablespoons butter
2 onions, rough cut
1 tablespoon yellow indian curry paste to taste (go easy)
1 pound of thawed cleaned shrimp
2 cans coconut milk
2 tablespoons honey
1 deli chicken picked apart
1⁄2 cup cilantro
1 cup frozen peas, gently cooked
1 pack frozen  gently cooked vegetable mix
dashes fish sauce to taste

Cook onions in the butter till soft, add curry paste, coconut milk and honey and simmer a few minutes. Dump in the rest and simmer a few minutes more. Serve over rice with lime wedges on the side.

Ratio of rice to curry for plating that I prefer:
1 curry meat+veg
1 curry liquid
2 rice

It's so easy and tastes like the restaurant version. Super hearty and should get 10 servings at about $1.50 each. Freeze rice and curry separately so it's not goopy.

Edit: Got 8 light servings, heavy on the rice. Updated to add another can of coconut milk to make it saucier.