Currito Bangkok Bowl Dupe

Since moving to the far western suburbs of Chicago, one of my absolute favorite discoveries has been Currito. It’s like Sweetgreen meets Chipotle, but with TONS of flavors from around the world. They have salads, bowls, and smoothies, so you know I am ALL in. As for their bowls, you can get Mediterranean, Thai, BBQ, Harvest, etc. the options are all so dang good. Since they’ve been getting all of my money on their Bangkok bowl, I decided to try my hand on re-creating this at home. And well, I’ve done a dang good job. There’s blackened chicken, there’s peanut sauce, there’s a fabulous cashew vinaigrette, you can’t go wrong here. Enjoy!

Serves: 4

Prep time: 50 mins

Downloadable recipe card: here

What you’ll Need:

Blackened Chicken

• 1 1/2 lbs chicken thighs

• 1 tbs brown sugar

• 1 tsp salt

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp oregano

• 1 tsp thyme

• 1 tsp garlic powder

• 1 tsp avocado oil

• 1 lemon, juiced

• 1/4 tsp cayenne

Cilantro Rice

• 2 cups water

• 1 tsp kosher salt

• 1 cup white rice

• 1 tbs butter

• 1/2 cup cilantro, chopped

• 2 tbs fresh lime juice

• 1 tsp lime zest

Thai Peanut Sauce

• 1/2 cup peanut butter

• 2 tbs soy sauce

• 1 tbs rice vinegar

• 2 tbs brown sugar

• 2 tsp chili garlic sauce

• 1 tbs fresh lime juice

• 3 garlic cloves, finely chopped

• 1 tbs ginger root, grated

• 2-4 tablespoons water

Spicy Cashew Vinaigrette

• 3⁄4 cup cashews, roasted

• 3 tbs olive oil

• 3 tbs water

• 1 1⁄2 tbs rice wine vinegar

• 1 1⁄2 tsp toasted sesame oil

• 1⁄3 cup cilantro, chopped

• 1 1⁄2 tsp sambal oelek chili paste

• 3⁄4 tsp honey

• Salt, to taste

Salad

• 1 1/2 cups cucumbers, cubed

• 1 cup carrots, shredded

• 1 cup almonds, sliced

• 1 cup asian cabbage, chopped

• 2 avocados, sliced

How to make:

Preheat oven to 400°F.

• First, let’s prepare our blackened chicken

  • In a medium bowl combine brown sugar, salt, paprika, onion powder, oregano, thyme, garlic powder, avocado oil, lemon, cayenne, and chicken thighs. Place in a large baking dish. Bake at 400°F for about 30 minutes until cooked through (chicken is cooked at internal temp of 165°F). With chicken done, cut it into bite-sized cubes, transfer to a clean bowl, and drizzle any remaining oils and sauces from your pan on top.

• Next, let’s get the rice going

  • Rinse rice with a fine mesh strainer, until water runs clear. Add water, salt, rice, and butter to saucepan. Bring water to a boil, then reduce heat, cover, and simmer for 20-30 minutes, until the rice is tender and has absorbed the water. Turn off heat and let pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork. Add cilantro, lime juice, lime zest, and fluff. Set aside.

• Now, for the Thai peanut sauce

  • Combine all ingredients except water. Whisk to fully combine. Add water, 1 tablespoon at a time, until desired consistency is reached.

• And the spicy cashew vinaigrette

  • Combine all ingredients in the bowl of a blender. Blend until smooth. Season to taste with salt.

• Compile your salad bowls

  • Combine cilantro rice, blackened chicken, cucumbers, carrots, almonds, asian cabbage, and avocado. Top with Thai peanut sauce and spicy cashew vinaigrette, to taste.