Easy Green Chicken Curry

Normally when I enjoy a good curry it is either pissing with rain outside or cold, dreary and gray. I find it unbelievably comforting. But curries are not only for colder days you know.

This recipe of Easy Green Chicken Curry is the perfect type of curry to enjoy any time of year. Here is why. It’s fresh. It has more coconut flavor than anything else. It’s quick to make. It’s green. Green equals summer, you see?

My version is so easy to make and with typical Asian inspired ingredients, the bold flavors like chili, ginger, lemongrass and coriander really makes this dish absolutely delicious. Some versions use fish sauce and kaffir lime leaves for a richer flavor. I didn’t have either of those…

I decided to make my own green Thai curry paste, which I found surprisingly easy, but I guess just buying a jar of paste is much easier.

You can have your choice of starch with this meal, but all and all – it’s pretty satisfying on its own. And completely low carb and banting friendly for anyone who cares. Have a good week all!

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Easy Green Chicken Curry

An easy recipe for green chicken curry with sauteed vegetables.

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Course

Main Dish

Cuisine

Thai

Prep Time

10 min

Cook Time

15 min

Servings

servings MetricUS Imperial

Ingredients

For the Curry Paste

• 2 cloves garlic peeled and minced
• 2 teaspoons grated ginger
• 1/2 stalk lemongrass
• 3 bird eye chili finely chopped
• handful fresh coriander chopped fine
• 1/2 teaspoon ground cumin
• 1 lime zest and juice retained
• 2 tablespoons olive oil

For the Veggies

• 10 ml olive oil
• 1 can coconut milk
• 1 cup mange tout peas
• 1 cup zucchini ribbons
• 1 cup savoy cabbage chopped
• 2 chicken breast fillets
• 4 tablespoons butter
• fresh coriander to serve
• limes to serve
• salt and black pepper to season

Course Main Dish Cuisine Thai Prep Time 10 min Cook Time 15 min Servings servings MetricUS Imperial Ingredients For the Curry Paste 2 cloves garlic peeled and minced 2 teaspoons grated ginger 1/2 stalk lemongrass 3 bird eye chili finely chopped handful fresh coriander chopped fine 1/2 teaspoon ground cumin 1 lime zest and juice retained 2 tablespoons olive oil For the Veggies 10 ml olive oil 1 can coconut milk 1 cup mange tout peas 1 cup zucchini ribbons 1 cup savoy cabbage chopped 2 chicken breast fillets 4 tablespoons butter fresh coriander to serve limes to serve salt and black pepper to season

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Instructions

1. First off, in a pestle and mortar add the ingredients for the curry. Grind to a rough paste.
2. Heat the olive oil in a saucepan, add the paste and allow to simmer.
3. Add the coconut milk, reduce the heat and simmer for a few minutes.
4. Heat the butter and fry the chicken breast fillets. Remove and cut into strips.
5. Add the vegetables, simmer for 5 minutes more, remove and add the chicken breasts. Season.
6. Serve with coriander and lime.

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