Bang-Bang Chicken and Shrimp Recipe

Creamy coconut milk and savory peanut sauce elevate this bang-bang chicken and shrimp to an exotic feast you’ll always want at the center of your dinner table. It’s delicious with jasmine rice, chilled cucumber salad, Thai iced tea, light lagers; in fact most things.

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Bang-Bang Chicken and Shrimp Recipe Ingredients

Coconut Curry Sauce:

• 1 tsp olive oil
• 1 tsp sesame oil
• ⅛ tsp red pepper flakes
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 tsp ginger
• ½ cup water
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp allspice
• ¼ tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 carrot, julienned
• 1 zucchini, sliced
• ½ cup green peas

Peanut Sauce:

• ¼ cup peanut butter
• 2 tbsp water
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• ⅛ tsp red pepper flakes

Chicken & Shrimp:

• 1 chicken breast, cut thin
• 10 shrimp, peeled and deveined
• ¼ cup cornstarch
• Salt + pepper
• 2 tbsp vegetable oil

Base + Garnish:

• 2 cups cooked rice (any kind)
• ½ cup toasted flaked coconut
• ¼ cup chopped peanuts
• 2 green onions, sliced
• Sesame seeds (optional)

How To Make Bang-Bang Chicken and Shrimp Recipe

1. Crisp the chicken & shrimp: Toss the sliced chicken and shrimp in a mixture of salt, pepper, and cornstarch, then fry the chicken in hot vegetable oil for $3$ to $4$ minutes per side and the shrimp for just $2$ minutes per side until they are beautifully golden and have a lovely, light crispiness.
2. Make the peanut sauce: Combine the peanut butter, water, sugar, soy sauce, vinegar, and lime juice with a pinch of red pepper flakes in a small pan, whisking over a low heat until the sauce is perfectly smooth and just beginning to bubble.
3. Coconut curry time: Sauté the garlic, onion, and ginger in the olive and sesame oils with a hit of red pepper flakes, then stir in the spices and water before pouring in the coconut milk to blip away on a low simmer for $20$ minutes. Toss in the julienned carrots followed by the zucchini and peas, cooking for a final $10$ minutes until the vegetables are tender but still hold a bit of bite.
4. Assemble: Scoop the warm rice into bowls and top with the crispy chicken and shrimp, then spoon over that rich coconut curry sauce and finish with a generous drizzle of the peanut sauce. Scatter over the toasted coconut, chopped peanuts, sliced scallions, and sesame seeds to bring a final bit of cheeky crunch to every mouthful.

Recipe Tips

• How to get the perfect crunch: Use cornstarch rather than flour for dredging the chicken and shrimp; it creates a much thinner, crispier coating that stands up better to the heavy sauces.
• How to prevent the peanut sauce from breaking: Whisk the peanut sauce constantly over low heat; if it looks too thick or begins to separate, add an extra teaspoon of warm water to bring it back to a glossy consistency.
• Why use full-fat coconut milk: The full-fat version provides the necessary body and richness for the curry; light coconut milk is often too watery and won’t cling to the meat and rice as effectively.
• How to toast coconut at home: Place the coconut flakes in a dry skillet over medium heat for $2$ to $3$ minutes, tossing constantly until they turn a light golden brown and smell fragrant.

What To Serve With Bang-Bang Chicken and Shrimp Recipe?

This Bang-Bang Chicken and Shrimp Recipe is a rich, aromatic meal that needs a fresh finish! A side of Chilled Cucumber Salad with a rice vinegar dressing is the classic choice to cut through the creamy coconut. For a lighter touch, a serving of Steamed Snap Peas adds a lovely snap that contrasts with the tender shrimp! A cold Thai Iced Tea or a Crisp Pale Ale pairs wonderfully with the spicy, nutty flavors of the peanut sauce.

How To Store Bang-Bang Chicken and Shrimp Recipe

• Refrigerate: Store the curry sauce, peanut sauce, and meat in separate airtight containers for up to 3 days to maintain the best textures.
• Reheat: Warm the curry and meat on the stove over low heat; the peanut sauce can be thinned with a splash of water and microwaved for 15 seconds.
• Freeze: The coconut curry base can be frozen for up to 2 months, but it is best to prepare the chicken, shrimp, and peanut sauce fresh for the best experience.

Bang-Bang Chicken and Shrimp Recipe Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32 g
• Saturated Fat: 20 g
• Cholesterol: 115 mg
• Sodium: 640 mg
• Total Carbohydrates: 42 g
• Protein: 34 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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