Pin It Whenever I go to The Cheesecake Factory I ALWAYS get bang Bang Chicken and Shrimp. It is a Thai inspired dish with flavors of coconut, curry, peanuts and chiles. It has veggies and rice covered in this amazing curry sauce. You also get a massive portion so I have leftovers for at least 2 lunches. I made this for my friends on "wine and dine" night and I have to say that this is pretty darn close to the real thing. This recipe is a bit more complicated than my normal cooking, but it is definitely worth it!
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Bang Bang Chicken and Shrimp
Adapted from Firehow.com
1 small white onion, diced
3 garlic cloves, minced
2 tsp fresh ginger, grated
1 cup chicken broth
1/2 tsp cumin
1/2 tsp paprika
2 Tbsp red curry paste (to taste)
1/2 tsp crushed red pepper flakes (to taste)
3 cups lite coconut milk
salt and pepper to taste
1/2 cup shredded carrots
1/2 cup zucchini, julienned
1/2 cup frozen peas
1/2 cup caulifour, chopped into small florets
2 chicken breasts
1 lb shrimp, peeled
1. Drizzle olive oil in a large skillet. Add onion, garlic and ginger. Saute until starting to brown.
2. Add chicken broth, cumin, paprika, curry, red pepper, salt and pepper. Stir well. Simmer for 5 mintues.
3. Add coconut milk and bring to a boil. Let simmer for 20 minutes until sauce begins to thicken.
4. Meanwhile, cook chicken and shrimp in a separate skillet. Cut chicken into bite sized pieces. Set aside when done.
**Make peanut sauce. Directions below.
5. When sauce is starting to thicken add veggies. Simmer for 10 minutes or until carrots are tender.
6. Add chicken and shrimp to sauce a few minutes before serving.
7. Serve over rice. Drizzle with peanut sauce and top with chopped green onions,toasted coconut and chopped peanuts.
1/4 cup creamy peanut butter
2 Tbsp water
4 tsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1. In a small sauce pan combine all ingredients. Whisk to combine. Heat until mixture begins to bubble.
2. Cover pan and remove from heat until ready to serve.
3. Drizzle on top of meal before serving.