The ultimate take-out dinner you can make at home for less, Bang Bang Shrimp and Chicken Bowls with a savory curry, ginger, coconut and peanut sauce is an easy recipe for a weeknight meal.
Course Main Course, Seafood
Cuisine Asian
Keyword bang bang shrimp, rice bowl
Prep Time 10 minutesminutes
Servings 4servings
Calories
Author Eva Fry
Ingredients
3/4cupwhole milkfull fat canned coconut milk or low fat or fat free half and half can be substituted
2Tbscreamy peanut butter
1 1/2tspcoconut extract
1Tbscanola oil
10ouncesfresh or frozen large shrimp or prawnsdeveined (tails on or off, uncooked (thaw in refrigerator if using frozen))
2bonelessskinless raw chicken breasts (cut into bite-size pieces)
1/2cupthinly sliced green onions
3/4tspcurry powderadd more to taste
3/4tspground cumin
2tspminced fresh ginger
1tspminced garlic
1 1/2cupsbroccoli floretsbite-siz(lightly micro-cooked or steamed
1 1/2cupscarrot slicescut diagonall(lightly micro-cooked or steamed
In a small bowl or measuring cup, combine 3 tablespoons of milk with peanut butter. Stir in the remaining milk and the coconut extract; set aside.
Heat canola oil in 12” non-stick skillet over medium-high heat. Add chicken pieces and shrimp and stir-fry until cooked through and golden in color (about 6 minutes). Add green onions, curry, cumin, red pepper flakes (if desired), ginger and garlic and stir-fry an additional minute or two.
Stir in broccoli florets, carrot slices and the milk mixture, reduce heat to simmer and let cook, covered, for about 2 minutes. Season with salt and pepper, if desired.
Serve each portion of the chicken and shrimp mixture over about 3/4 cup of rice and sprinkle each serving with chopped peanut and/ or chopped fresh parsley, if desired.