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Thai Chicken Poke Bowl with Whole Grains & Peanut Sauce
Nato Zondagh
An infusion of Asian flavours will excite your palate and taste buds with this Thai Chicken poke bowl and peanut sauce drizzle.
4.50
from
4
votes
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Lunch, Main Course
Cuisine
Asian, Thai
Servings
1
Ingredients
For the Chicken
150
g
Chicken Breast
Bite size pieces
5
ml
Olive Oil
2
g
Green Curry Paste
15
ml
Coconut Cream
For the Poke Bowl
50
g
Quinoa
Cooked in 55ml boiling water and chilled
15
g
Baby Spinach
Shredded
10
g
Bean Sprout
Mung bean or Alfalfa
20
g
Carrot
Julienne
20
g
Cucumber
Julienne
20
g
Red Pepper
Julienne
20
g
Red Cabbage
Shredded
10
g
Peanuts
Toasted
5
g
Spring Onion
Sliced
3
g
Coriander
For the Peanut Sauce
40
g
Peanut Butter
10
ml
Lime Juice
5
g
Soya Sauce
2
g
Ginger
Grated
2
g
Garlic
Chopped
2
ml
Sesame Oil
0.25
g
Red Chilli
Deseeded and finely chopped
30
ml
Water
20
ml
Coconut Cream
Instructions
For the Chicken
Heat a pan over medium heat then add oil. Saute green curry paste until aromatic.
Add chicken & stir to combine well with curry paste. Add coconut milk & simmer until cooked. Set aside until ready to assemble.
For the Poke Bowl
Place cooked quinoa at the bottom of the bowl, top with shredded vegetables & cooked chicken.
Garnish with coriander, spring onion & peanuts.
For the Peanut Sauce
Combine all the ingredients in a bowl, except water & coconut cream.
Slowly whisk water in to get a slightly thick consistency. Add coconut cream to get a runny consistency. Serve separately.
Keyword
Chicken, Green Curry, Peanuts