Green Monster Chicken Curry Bowls Recipes

GREEN CURRY CHICKEN AND RICE BOWLS

Steps:

• Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add the soy sauce, lime juice, green curry paste, honey, garlic, and ginger. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
• Add to a food processor or blender the cilantro, coconut milk, soy sauce, peanut butter, green curry paste, lime juice, honey, garlic, ginger, Sriracha, and cornstarch. Blend for 1 minute or until evenly combined.
• Add 1 Tbsp of the vegetable oil to a large skillet over medium heat. Add the chicken that has been marinating. Cook 6 to 7 minutes and remove from the pan, set aside.
• To the same skillet over medium heat add the remaining 1 Tbsp vegetable oil and the asparagus, sugar snap peas, sliced orange pepper, and diced onion. Cook 6 to 7 minutes and add the green curry sauce from the food processor and the cooked chicken.
• Let this cook 5 to 6 more minutes, stirring occasionally.
• Serve over the cooked rice and sprinkle with chopped peanuts. Garnish with more cilantro or Sriracha if desired.

GREEN MONSTER CHICKEN CURRY BOWLS

Steps:

• Heat skillet over medium-high heat. Add oil. Add onions and let saute for 3-4 minutes. Add chicken breast, salt, and pepper and saute for 8 minutes. Add carrots and let saute for 2 more minutes. If using red pepper slices, add them to the skillet.
• Add potatoes and water and cover. Let simmer, covered, for 6 minutes. If using zucchini instead of potatoes, don't add the water. Add the zucchini and saute for only 2 minutes.
• Remove lid and add turmeric, chili garlic sauce, green curry paste, and canned coconut milk. Stir together. Let simmer for 5-6 minutes, or until potatoes are tender.
• Season to taste.
• Can be served as is or with rice.
• Top with optional cilantro, lime, toasted coconut, and peanuts.