Description
Bang Bang Chicken and Shrimp is a vibrant, flavorful main course featuring juicy chicken and shrimp, tender vegetables, and a fragrant coconut-curry sauce, all served with jasmine rice and finished with peanut sauce, toasted coconut, and fresh garnishes. This dish balances creamy, spicy, nutty, and sweet flavors for a restaurant-style experience at home.
Ingredients
Units
Scale
Coconut & Garnishes
- 1 cup sweetened coconut, flaked
- 4 tablespoons peanuts, chopped
- 1 teaspoon dried parsley, crumbled
- 4 green onions, julienned
Curry Sauce
- 2 teaspoons chili oil
- 1/4 cup onion, minced
- 2 tablespoons garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground turmeric
- 3 cups coconut milk
- 2 medium carrots, julienned
- 1 small zucchini, julienned
- 1/2 cup frozen peas
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 teaspoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon chili oil
Chicken & Shrimp
- 4 chicken breast fillets
- 32 large raw shrimp, shelled
- 1/2 cup cornstarch, divided
- 1 cup vegetable oil
Serving
- 4 cups cooked jasmine rice
Instructions
- Toast the Coconut: Preheat oven to 300°F (150°C). Spread flaked coconut on a baking sheet and toast for 20–25 minutes or until lightly browned, stirring every 10 minutes for even browning. Remove from oven and allow to cool.
- Prepare the Curry Sauce: In a large saucepan over medium heat, heat chili oil. Add minced onion, garlic, and ginger, and sauté for about 30 seconds. Add chicken broth, cumin, coriander, paprika, salt, black pepper, and turmeric. Stir well and simmer for 5 minutes. Pour in coconut milk, bring to a boil, then reduce heat to simmer for 20 minutes until the sauce thickens.
- Cook the Vegetables: Add julienned carrots, zucchini, and frozen peas to the curry sauce. Simmer for 10 minutes or until carrots are tender.
- Make the Peanut Sauce: In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat until the mixture just begins to bubble. Cover and remove from heat.
- Prepare Chicken and Shrimp: Cut chicken breast fillets into bite-sized pieces and coat with 1/4 cup cornstarch. In a separate bowl, coat the shrimp with the remaining 1/4 cup cornstarch. Set both aside.
- Cook Chicken and Shrimp: In a wok or large skillet, heat vegetable oil over medium heat. Add coated chicken pieces and sauté until no longer pink. Add the shrimp and cook for 3–5 minutes, then remove both to paper towels to drain excess oil.
- Plate the Rice: Use a small bowl to form the rice. Fill with 1 cup of cooked jasmine rice per serving, press slightly, invert onto the center of each plate, and lift the bowl to leave a formed mound.
- Assemble the Dish: Arrange equal portions of cooked chicken and shrimp around the rice mound on each plate. Spoon the vegetable curry sauce over the chicken and shrimp, avoiding the top of the rice.
- Finish with Sauces and Garnishes: Drizzle peanut sauce generously over the chicken, shrimp, and rice. Sprinkle crumbled dried parsley and chopped peanuts over the center of the rice, then top with julienned green onions. Finally, sprinkle toasted coconut over the chicken and shrimp before serving.
Notes
- Keep an eye on the coconut while toasting to prevent burning.
- You can substitute other vegetables based on preference or availability.
- For a spicier dish, increase the amount of chili oil.
- Make sure not to overcook the shrimp for best texture.
- The curry sauce and peanut sauce can be made in advance for easy assembly.
Nutrition
- Serving Size: 1 plate (approx. 2 cups)
- Calories: 780
- Sugar: 18g
- Sodium: 980mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 173mg
