Monday, July 15, 2013

Chicken Green Curry

Chicken Green CurryHubby loves green curry. I love Ted curry. But we always have red curry so I decided to give the green curry a try. It's apicier so for sure K didn't have any. The little weirdo doesn't like curries anyway. So he had peas while we had curry. No worries. He already had yogurt, cheese string and milk only an hour before we has dinner anyway. K doesn't like milk so we have to give him yogurt and cheese to make up for the milk he doesn't drink but needs. 

Chicken Green Curry
(serves 3-4)

  • 2 small skinless boneless chicken breasts, cut into bite sized pieces
  • 4 ginger slices
  • 3 garlic cloves, minced
  • 2 green onion, cut into 1 inch pieces
  • 1 medium bell pepper, julienned
  • 1 small onion, sliced
  • 3-4 Tbsps green curry paste
  • 1 400ml can of coconut milk
  • 1 cup frozen peas
  • 2 tsps canola oil
  • 2 kaffir lime leaves (optional)

  1. Heat up canola oil in a medium sauce pan on medium high heat. Stir in curry paste, kaffir lime leaves (if using), green onions, ginger and garlic. Cook until fragrant. 
  2. Add chicken, onion and bell pepper. Cook until onion is just starting to soften.
  3. Pour in coconut milk and deglaze. Bring to a gentle boil, lower heat and simmer 20 minutes, until chicken is cooked through and bell peppers are tender.
  4. Turn off the heat and mix in frozen peas. Serve with jasmine rice. 

4/28/2014 Update: I added the canola oil and onions, and updated the directions section so that this makes for a creamier curry. Hubby likes it this way more and it feels way richer, so why not?