Green Curry Chicken and Rice Bowls
Well folks…Green Curry Chicken Rice Bowls has quite a cute story behind the recipe.
Creating this dish was a fun and extra special challenge for me.
A sweet woman contacted me asking me if I knew of a green chicken dish.
She said her grandson ordered it on a cruise, and all he could remember was it was green chicken, had Asian flavors, and was served over rice.
I emailed her as soon as we made this delicious dish, just to say how amazing this recipe turned out 🙂
Even if I didn’t come close to what her grandson enjoyed, this is still a rock star dish that I’m sure he would still love!
This does have a good amount of ingredients, but I use these same ingredients in many dishes.
I actually had everything for the sauce already except for the green curry paste.
How to make Green Curry Chicken and Rice Bowls
The marinade is a mixture of soy sauce, lime juice, green curry paste, honey, garlic, and ginger.
Dice up some chicken and throw it in a gallon size plastic bag with the marinade and massage the bag until evenly mixed.
Then marinate in the fridge a few hours or over night.
When making the sauce for this dish you’ll need a food processor or blender.
Add in the same ingredients you used when making the marinade plus cilantro, a can of coconut milk, peanut butter, Sriracha, and cornstarch.
Blend it up until smooth and set aside.
Set a large skillet over medium heat and add some vegetable oil and the chicken.
Cook the chicken 6 to 7 minutes and remove from the skillet and set aside.
Next add more vegetable oil and some veggies.
I used onion, asparagus, sugar snap peas, and an orange bell pepper.
Mushrooms would have been a nice addition I think, and feel free to swap out other veggies if you don’t like these.
Cook the veggies 6 to 7 minutes, stirring occasionally.
Then add the chicken back to this party along with the sauce from the food processor.
Let this cook another 5 minutes and it will bubble and combine into one dish.
The cornstarch from the sauce will help it to thicken slightly as it cooks.
Serve over rice with some chopped peanuts and more cilantro over top.
We are spice fanatics around here so we added more Sriracha as well.
A little extra squeeze of lime was also a nice touch of freshness.
Green Curry Chicken and Rice Bowls were even amazing as leftovers the next day!
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Recipes that use similar ingredients to Green Curry Chicken and Rice Bowls…
Ginger Garlic Shrimp Stir Fry
Thai Peanut Chicken Pasta
This one calls for red curry paste, but you can use the green curry paste from this recipe instead 🙂
Thai Chicken Noodle Soup
Same with this one, can certainly use the leftover green curry paste instead of the red in this recipe.
Hibachi Chicken Fried Rice
Spicy Shrimp Peanut Noodles
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And join my Grilling and Smoking Facebook Group!
Green Curry Chicken and Rice Bowls
Green Curry Chicken and Rice Bowls are a flavorful and unique one pan meal, chicken and veggies in a green curry sauce served over rice
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 Tbsps soy sauce
- 1 Tbsp lime juice
- 1 Tbsp Thai green curry paste (Asian section of grocery store)
- 1 Tbsp honey
- 1 Tbsp garlic paste or fresh minced garlic
- 1 Tbsp ginger paste or fresh minced ginger
Green Curry Chicken and Rice Bowls
- 1 bunch cilantro
- 1 14 oz can coconut milk
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- 2 Tbsps Thai green curry paste
- 1 Tbsp lime juice
- 1 Tbsp honey
- 1 Tbsp garlic paste or fresh minced garlic
- 1 Tbsp ginger paste or fresh minced ginger
- 1/2 to 1 Tbsp Sriracha (more or less according to spice preference)
- 2 tsps cornstarch
- 2 Tbsps vegetable oil
- 1 pound asparagus cut into inch pieces
- 1 pound sugar snap peas
- 1 orange bell pepper sliced
- 1 onion diced
- 6 cups cooked rice
- 1 cup chopped peanuts
- Optional: more cilantro for garnish, more Sriracha
Instructions
Chicken Marinade
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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.
Green Curry Chicken and Rice Bowls
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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.
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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.
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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.
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Let this cook 5 to 6 more minutes, stirring occasionally.
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Serve over the cooked rice and sprinkle with chopped peanuts. Garnish with more cilantro or Sriracha if desired.
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