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.
- 1 16 ounce can coconut milk
- 3 ounces baby spinach
- 4 scallions
- 4 cloves garlic
- 1 cup broccoli florets
- 8 large spear asparagus
- 1 pound chicken breast
- 2 tablespoons green curry paste
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 1/2 cup frozen peas
- 1 teaspoon sesame oil
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
In a blender, combine the coconut milk and baby spinach. Blend on high until its a homogenous green puree.
Chop the vegetables: the garlic, scallions, broccoli, and asparagus. Keep the white and green parts of the scallions separate. Chop the chicken (or potato) into bite-sized pieces.
Heat a non-stick skillet over medium-high. Add the canola oil, white part of the scallions and garlic. Saute for 2 minutes until fragrant. Add the chicken pieces and saute until lightly browned, about 4 minutes per side. Stir in the curry paste and saute 1 minute.
Add the coconut milk and spinach puree, broccoli florets and all of the aspargus spears except the very tips (the tips don't take as long to cook).
Cover and let simmer gently for 5 minutes. (If using potaotes instead of chicken, they need at least 10 minutes at this step to start getting tender).
Add the asparagus tips and soy sauce and continue cooking for another 5 minutes.
Finally, stir in the frozen peas, sesame oil, the dark green parts of the scallions, cilantro and lime juice. Let heat through.
Serve over rice.
To make this meal vegetarian, substitute potato for chicken.