Coconut Chicken Curry Rice Bowl

Coconut Chicken Curry Rice Bowl

Author

Blackstone Betty

Category

Dinner

Cuisine

Ingredients

• 1 lb. chicken, thinly sliced
• ½ red onion, sliced
• 1 cup broccoli
• ¼ cup red pepper, sliced
• ¼ cup green or yellow pepper, sliced
• 3 garlic cloves, chopped
• 4 tbsp. red curry paste
• 1 can unsweetened coconut milk
• 1 tbsp. cornstarch
• 3 tbsp. water (for slurry)
• Blackstone Chicken Griddle Seasoning and Blackstone Essential Blend Seasoning
• 1 lime
• 1 bunch cilantro
• 1 tsp. fish sauce
• Avocado oil

Directions

1. Marinate the chicken in a thin layer of oil, 1 tablespoon of curry paste, and season with Chicken Griddle and Essential Blend Seasonings. Let it marinate for 20 minutes, or up to overnight. Meanwhile, prep the veggies by cutting them into bite-sized pieces.
2. Set half of the Blackstone griddle to medium heat. Add the chicken and cook until browned on both sides. Add the veggies to the griddle and toss to combine with the chicken, adding more oil as needed. Cook for 3-5 minutes.
3. On the other half of the griddle, heat a shallow pan over medium-high heat. Add 1 tablespoon of oil and 2-3 tablespoons of curry paste, frying the paste for 1-2 minutes. Immediately add the can of coconut milk and stir to combine.
4. Add the chicken and veggies to the pan and allow to simmer on low for 10 minutes. Stir in a splash of fish sauce, the juice of half a lime, and a handful of cilantro. For a thicker broth, mix 1 tablespoon of cornstarch with 3 tablespoons of water to make a slurry, and add it to the pan (optional).
5. Serve over a bed of rice with lime wedges and extra cilantro.