Monsoon Chicken

Nothing boring about this chicken dish. While there are dull and dreary days during the monsoon, this recipe is a sure-fire way to liven up your lunch or dinner. It’s also a light dish that’s perfect for the scorching temperatures outside. What’s even better is you don’t have to heat up your oven. Everything in this recipe is made in a sauce pot and pan.

Here’s what you’ll need: 

  • 2 Tbsp. – Canola oil
  • 6 oz. chicken breast – cut into 1” slices
  • 6 each 31/40 shrimp – butterflied
  • Red bell peppers – chopped into 1” cubes
  • Pineapple – diced into 1” cubes
  • Broccoli – cut into “bite-sized” pieces


  • Panang Curry Sauce Ingredients
  • 8 oz. coconut milk
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • ½ oz. wt. red curry paste
  • 1 oz. lemongrass – minced
  • 1 Tbsp. Sambal chili paste

White rice

  • ½ cup white rice
  • ½ cup water


Panang Curry Sauce

  • Sauté the garlic, ginger and red curry paste for 20 seconds in a sauce pot.
  • Add the coconut milk to the sauce pot and reduce the heat to a medium high.
  • Add the lemongrass to the sauce pot and reduce the heat to a low heat. Simmer for 10 minutes.
  • Reserve the sauce warm.

Monsoon Chicken

  • In a sauté pan, add oil.
  • Add the sliced chicken and cook for 2-3 minutes or until chicken has started to brown.
  • Add the shrimp to the mix and continue to cook for 1-2 minutes.
  • When the chicken and shrimp have cooked, add the red bell peppers, pineapple and broccoli.
  • Sauté all ingredients for 20-30 seconds and then add the Panang Sauce.
  • Bring to a simmer, shut off heat.
  • Place cooked rice onto a plate and pour cooked chicken & shrimp dish over top of the rice.


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