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Green Curry Chicken

  • Prep 10 min
  • Total 30 min
  • Servings 4

And you thought curry was difficult to make. Pish posh! ...MORE+ LESS-

Bev Cooks
September 2, 2014


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • There is no life without curry.

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

    A) Do you even know me at all?


    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.


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

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

    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.

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

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

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

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

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

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

    More Curry Recipes

    Pumpkin Curry Recipe
    Thai Red Curry-Marinated Chicken Recipe
    Indian-Style Curry Chicken Recipe

    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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