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    Home » Recipes » Chicken » Green Curry with Chicken and Veggies

    Published: Feb 28, 2019 · Modified: May 1, 2023 by Sarah Baumeister · This post may contain affiliate links · 1 Comment

    Green Curry with Chicken and Veggies

    Jump to Recipe Print Recipe

    This was my first time using green curry, and I loved it!

    In the past, I have almost always used red curry. It's a staple for dishes like Butter Chicken and Cauliflower soup.

    From what I have read, green curry is supposed to be spicier. I didn't find that to be true. In fact, the flavor of this dish is pretty mellow. Even with the addition of jalapeno slices, I was not grabbing for my water glass.

    Does anyone else cook with curry? Do you have a favorite type?

    img 1140

    Green Curry with Chicken and Veggies

    Sarah Baumeister
    Green Curry with Chicken and Veggies is full of sauteed vegetables in a rich green curry and coconut milk sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course chicken, dinner
    Cuisine Indian
    Servings 4 people
    Calories 431 kcal

    Ingredients
      

    • 1 tbsp. olive oil
    • 1 lb boneless skinless chicken breasts or thighs cut into 1-inch pieces
    • 2 bell peppers large dice
    • 1 jalapeno sliced in rounds
    • 1 small onion sliced
    • 1 garlic clove minced
    • 1 cup frozen green peas
    • 4 tbsp. green curry paste
    • 1 can coconut milk
    • 1 very large handful fresh basil

    Instructions
     

    • In a large skillet, heat oil on a medium-high heat. Add in chicken pieces and begin to cook.
    • While chicken is cooking, prep your veggies. 
    • After chicken has been cooking for about 7 minutes, add in cut up peppers, jalapeno, onion, and garlic. Saute for 5 minutes. Add cup of frozen peas. 
    • Spoon in 4 tablespoons of curry paste and stir until everything is coated. Pour in coconut milk and stir (the coconut milk may take a minute, as the cream melts down).
    • Turn off heat and rip up basil leaves with your hands in big pieces. Add to finished curry and stir in (the residual heat will wilt the basil quickly). 
    • Serve over rice. 

    Nutrition

    Calories: 431kcalCarbohydrates: 16gProtein: 27gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 108mgSodium: 119mgPotassium: 754mgFiber: 4gSugar: 7gVitamin A: 4539IUVitamin C: 99mgCalcium: 70mgIron: 5mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Heather says

      March 13, 2019 at 6:46 pm

      I loooove curry! I’ve always thought of green curry as being Thai, not Indian, but I could be wrong. Maybe it’s both? Our Asian grocery store sells little cans of curry sauce. They are about the size of tuna cans. One can makes one recipe of curry and all you have to add are veggies and meat (and fresh basil or kaffir lime leaves, depending on the type). They are really handy! My favorite is Panang!

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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