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
- 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
- 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.