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?
Green Curry with Chicken and Veggies
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 cloved garlic 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.
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!