Hello Sweet Friends!
I just got back from taking my oldest son to move in to his apartment in Logan, Utah. He is starting classes at Utah State University. It was so fun to walk around the beautiful campus and visit family and friends in Utah but I am also happy to be home again. I missed the rest of my family at home and it is good to be back to our regular routine, including family dinner! Last night we had one of our favorite dinners–Green Chicken Curry. This dish is so easy and incredibly flavorful! My family loves it and I love how easy it is to make. I keep coconut milk and curry paste on hand, so this recipe is a go to dinner recipe for us. This time I used some rotiesere chicken I had in the freezer to save even more time. It was fantastic.
This recipe has been on our site for years and I thought it was time to bring it out of the archives and update the picture! I hope you enjoy it as much as we do!
Here is the orginal post from 2009, written by my sister Brittany:
I love curry… all kinds! If you do too, you’re going to love this recipe. However, the curry flavor is subtle (although it does give a little kick) – it’s more about the coconut. My hubby loves this dish… and loves that it makes a big pot so there are lots of leftovers! This is actually Mel’s recipe and I was shocked to notice she hadn’t posted it yet… I had to remedy that! If you have never used green curry paste, don’t be intimidated. It is in every grocery store in the Asian food section – same place you would buy the coconut milk. This recipe is pretty loose on instructions – you’ll know what I mean. Just go with your instincts and what sounds yummy to you – more or less veggies vs. chicken, etc. It will be delicious, I promise!!
- 1 lb chicken breasts
- crushed garlic
- olive oil
- 4 carrots, chopped
- 3 celery stalks, chopped on a diagonal
- 1 medium onion, chopped
- 1 can coconut milk
- 1 Tb green curry paste
- 3 Tb sugar
- fresh cilantro, chopped
- lime wedges
- Jasmine Rice (any rice will work--I prefer Jasmine or Basmati with this)
- Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire. *be warned...do not add too much broth or it will dilute the coconut flavor too much.* Serve over warm jasmine rice and top with fresh chopped cilantro and lime wedges.