Chicken and Shrimp Curry

I had no idea what to cook over the weekend. I went to a website that showed the weekly meals of a big canteen. They had the iced cucumber soup to offer and the following recipe.

There are no recipes to get there
I just have to be creative and work with my experiance.

Recipe for 2:
6 boneless and skinless chicken thighs
250 g defrosted shrimps
1 spring onion
1 white onion
5 cloves of garlic
7 cm ginger
2 tbsp Thai red chili paste
200 g coconut milk
100 g Greek yogurt
200 ml veg stock
2 tsp coconut oil
2 tsp green curry powder
1/2 lime
1 tsp red curry powder
1 tsp Java curry powder
1 tsp smoked paprika
Salt and pepper
1 stalks fresh herbs

Make the paste by chucking onions, garlic, ginger and herbs in a blender. Start it in coconut oil until it gets a bit soft.
Add the spices and let them heat through.
Pour in stock and coconut milk.
Season the chicken pieces and cook them in the liquid.

When they are ready, add shrimps and yogurt and finish with lime juice.