Green Monster Chicken Curry Bowls Recipes

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.

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.

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.