This green curry recipe calls for chicken, cilantro and many healthy vegetables. Whip up a batch for dinner tonight.
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.
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Green Curry Chicken Recipe
Ingredients
- 1 16 ounce can Coconut Milk
- 3 ounces Baby Spinach
- 4 Scallion
- 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
Instructions
- 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.