This is a “fight for the leftovers” kind of curry.
I make red curry often. And it’s my favorite lunch take-out – a yummy treat a few times a month.
But this green curry got a “Whoa, babe. This is delightful!” from my husband. And then we fought over the leftovers. It’s certainly the most common thing we fight about – who gets the leftovers 😉 Fighting is probably the wrong word – more like, negotiating! LOL
Anywho…you must try it!
And don’t be intimidated by the curry in the recipe – you can totally dial up or down the amount of curry used to control the spice level!
Chicken Green Curry
Adapted from: Chicken Pineapple Curry
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 2 – 15 oz. cans light coconut milk (or 1 can coconut milk and 1 can coconut cream)
- 3 Tbsp green curry paste
- 1 Tbsp curry powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 orange bell pepper
- 1/2 yellow bell pepper
- 4 large boneless chicken breasts, cut into bite-size pieces
- 15 oz. can sweet peas, drained
- Garnish: cilantro and green onion
- Side: white sticky rice
- Cook the rice as directed on package.
- Slice the bell peppers into strips.
- In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, and garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up.
- Stir in the bell pepper slices, pieces of chicken and peas. Let cook over medium low heat for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
- Prepare the cilantro and green onion garnish.
- Serve Chicken Green Curry over rice with cilantro and green onion garnish.