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Green Curry Chicken

Bev Cooks Recipe by
(8 reviews)
Green Curry Chicken
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Green Curry Chicken

And you thought curry was difficult to make. Pish posh!

Ingredients

1
tablespoon extra-virgin olive oil
3
tablespoon green curry paste
1
(14.5 oz) can coconut milk
1
pound chicken breast or tenders, cut into bite-sized pieces
4
cups baby spinach
1
red bell pepper, diced
1
(14.5 oz) can whole baby corn
1/2
cup sliced scallions
1/2
cup coarsely chopped cilantro, plus more for garnish
1
lime
3
cups cooked rice

Directions

  • 1 Heat the oil in a large skillet over medium-high. Add the curry paste and press into the oil for about a minute, releasing the fragrance.
  • 2 Whisk in 1/4th cup of the coconut milk until combined with the paste. Then go ahead and pour in the rest. Simmer for 3 minutes.
  • 3 Add the chicken and simmer for 4 minutes. Then stir in the spinach, red bell pepper, half the scallions, half the cilantro and the corn. Cover and cook another 5 minutes, until the chicken is cooked through.
  • 4 Remove lid and squeeze in most of the lime juice. Stir to combine.
  • 5 Serve curry over a helping of rice and garnish with the rest of the cilantro, scallions and another spritz of lime.
See Step By Step

Step By Step  

Green Curry Chicken

As prepared by Bev Cooks,

There is no life without curry.


I know that sounds dramatic and insane or whatever, but:

A) Do you even know me at all?

and

B) Do you even know me at all?

I feel like a lot of people are skeered to make curry, but come here. Sit down for a sec. Let's chat about this.

Curry is actually eeeee-zzzzzz to pull together. When you buy the pre-made curry paste, it saves you a bazillion hours AND it tastes like a freaking wizard did a magic voodoo dance with his best wand all up in it.

Curry is a health amusement park that YOU GET TO DESIGN. Pick your protein. Jam pack it with veggies. Stir in that silky coconut milk.

Most importantly, curry is just flat out a cute word to say. Curry curry curry. Pinch your nose and do that.

See?

Okay now video that and send it to me. Kthanksbye.

These are the veggies I chose today, but pick out whatever you fancy.

Vegetable ingredients

Heat some oil in a skillet and press the curry paste into it. This is called BLOOMING. Then whisk in a little coconut milk to get it all going.

Blooming the paste

Add the rest of the coconut milk in, whisk whisk. After a quick simmer, dump in your chicken.

Chicken dumped in curry paste

After a few more minutes of simmering, add the veggies and half the scallions and cilantro. Those little corn thingies make me laugh.

Then add veggies, half the corn, half the cilantro

Cover and simmer a few more minutes. JUST LOOK AT IT.

After covering and simmering

Serve the delicious-freak-your-face-off curry over some hot cooked jasmine rice and oooommmmmgggg.

Curry over jasmine rice

Don't forget: PLENTY of lime juice and more herbs right at the end.

Lime juice and herbs added to green curry chicken

That took like half an hour! I'm serious! SO SERIOUS! Okay I'll chill.


More Curry Recipes



Bev just tried pinching her nose and saying "curry" 3 times, and it kind of hurt. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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