In the market for green curry? In a hurry? This chicken curry recipe calls for broccoli florets, cilantro and asparagus.
We love making a pot of curry on the weekends. Curry is comforting because it's as soothing to eat as it is to prepare.
I take pleasure in each of the steps: I toast and grind each spice. I'll brown the meat separately. I'll even indulge in a pot of brown rice that takes 45 minutes to cook.
But on the weeknights? We want curry in a hurry! My secret for weeknight curry is curry paste.
For me, a dinner recipe has to meet a few qualifications: it has to be packed with veggies, it needs to contain lean protein and most importantly it should be easy. This green curry in a hurry recipe is all those things.
Right when I get home from work, I put on the rice to steam. Next, I make my emerald green stewing liquid for my curry. It's simply pureed spinach and a can of coconut milk.
I vary the vegetables I use based on the season. However, I always have asparagus and peas in the freezer. And if it's Meatless Monday, I use a starchy potato instead of the meat.
With this small pot of curry for two, you can try a different combination of veggies each night. Enjoy!
For other curry ideas, consider this Slow Cooker Chicken Curry Recipe.