ASK AND YOU SHALL RECEIVE!!This chicken and shrimp curry recipe came in as a recommendation from a follower who wanted a copy-cat version of The Cheesecake Factory's Bang Bang Chicken and Shrimp. I am SO glad you guys gave me the inspiration to make this dish because it is dang delicious and something that I will be making again very, very soon.
Now, when you scroll down to read the ingredients, DON'T LET IT SCARE YOU. It will look like a lot of items, and yes, I know it is. But the best news is that you can swap out or omit the veggies and proteins that either you don't like or you don't have on hand. The veggies and proteins listed below are my favorite way to prepare it, but you can smother just about anything in this curry sauce and it will taste GOOOOOD. Trust me on this one!
Ingredients:
1 large chicken breast, cut into ½ - 1 inch cubes
1 lb shrimp, washed, deveined and tails removed
⅓ C canned pineapple, roughly chopped
½ C canned pineapple juice
2 C dry brown rice
3 large carrots, sliced
1 can coconut milk
4 cloves garlic, minced
1 yellow onion, diced
1 zucchini, diced
8oz can water chestnuts, drained
½ C scallions/green onions, diced
3 tbsp olive oil, separated
1 tbsp sesame oil
1 tsp minced ginger
3 tsp sambal chili paste (less if you don’t like spice)
2 tsp honey
3 tsp red curry paste
1 medium russet potato, diced ½ in cubes
1 tsp salt
Peanut Sauce
¼ C creamy peanut butter
1 tbsp honey
3 tbsp coconut aminos or soy sauce
1 lime, juiced
2 tbsp water
Optional Toppings:
Fresh bean sprouts
Chopped peanuts
Toasted sesame seeds
Directions:
Follow directions on rice package to cook rice.
In a large skillet with tall edges, heat 1 tbsp of olive oil over med/high heat. Add cubed chicken and cook for 6-8 min until the chicken is cooked through and no longer pink. Remove from skillet and set aside.
In the same skillet heat another tbsp of olive oil. Place shrimp into the skillet and cook, 3-4 min per side until fully cooked. Remove from skillet and set aside.
In the same skillet, heat the remaining tbsp of olive oil and sesame oil. Add onion, carrot, potato and garlic. Cook for 5 min, stirring periodically.
Add ginger, sambal chili paste, honey, curry paste and pineapple juice. Stir until fully combined and cook for 2-3 min.
Add chopped pineapple, water chestnuts, and coconut milk. Stir and bring to a boil, about 6-8 min.
Add zucchini, cooked chicken, cooked shrimp and salt. Stir. Cover and reduce heat to med/low. Simmer for 8-10 minutes until the sauce thickens.
While the curry simmers, make the peanut sauce. Add all ingredients to a small sauce pot and cook over low heat, whisking together until a smooth sauce forms, about 5 minutes. Remove from heat. Add additional water 1 tbsp at a time if the sauce is too thick.
Remove curry mixture from heat. Serve curry mixture over rice, topped with the peanut sauce, fresh parsley and chopped scallions
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8 servings
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