This Easy Green Chicken Curry recipe is a delightful concoction that combines tender chicken with a medley of vibrant vegetables, all simmered together in a luscious coconut milk-based green curry sauce. With just a few simple steps, you can whip up this aromatic dish that’s bursting with flavor, perfect for a quick lunch or satisfying snack.
Let’s dive into the details of this recipe:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (about 400ml) coconut milk
- 1/2 large potato
- 1 Japanese eggplant
- 1 small eggplant
- 2 small zucchinis
- 1 tablespoon green curry paste
- 1 handful fresh basil leaves
- 3 tablespoons fish sauce
- Cooking oil
Nutritional Information:
- Calories: 597.2
- Fat Content: 39.1g
- Saturated Fat Content: 33.5g
- Cholesterol Content: 68.4mg
- Sodium Content: 2276.3mg
- Carbohydrate Content: 30.4g
- Fiber Content: 8.4g
- Sugar Content: 16.3g
- Protein Content: 36.7g
Servings:
This recipe serves 2, making it perfect for a cozy meal for two or for enjoying leftovers the next day.
Cooking Time:
With a prep time of just 5 minutes and a total cook time of 30 minutes, this Easy Green Chicken Curry comes together in under 35 minutes, making it an ideal choice for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen.
Instructions:
- Begin by steaming or boiling the large potato until it’s tender. Once cooked, peel and cut it into cubes.
- Next, prepare the chicken breasts by cutting them into bite-sized pieces. Similarly, dice the Japanese eggplant, small eggplant, and zucchinis.
- Heat some cooking oil in a frying pan over low heat. Once the oil is warm, add the green curry paste and sauté for about 3 minutes until fragrant.
- Add the diced chicken breasts to the pan along with the fish sauce. Toss the chicken pieces in the curry paste mixture until they are well coated.
- Pour in the coconut milk and stir until it’s evenly mixed with the chicken and curry paste. Allow the mixture to gently simmer for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, add the diced eggplants, zucchinis, cubed potato, and torn basil leaves to the pan. Continue cooking for an additional 5 minutes or until the vegetables are tender and cooked through.
- Once everything is cooked to perfection, remove the pan from the heat.
- Serve the Easy Green Chicken Curry over a bed of steamed rice, allowing the creamy sauce to mingle with the rice for an extra burst of flavor.
- Garnish with additional fresh basil leaves if desired, and enjoy this comforting and aromatic dish with your loved ones.
Recipe Tips:
- Feel free to customize this Easy Green Chicken Curry recipe to suit your taste preferences. You can adjust the spiciness by adding more or less green curry paste, and you can also throw in additional vegetables like bell peppers, carrots, or snow peas for extra color and nutrition.
- If you prefer a vegetarian version of this dish, simply omit the chicken and increase the quantity of vegetables to make a hearty and satisfying vegetable green curry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove for a quick and easy meal.
With its vibrant colors, aromatic spices, and creamy coconut milk base, this Easy Green Chicken Curry is sure to become a staple in your recipe repertoire. Whether you’re a beginner cook looking to impress or an experienced chef in search of a quick and flavorful meal, this recipe ticks all the boxes for taste, convenience, and satisfaction. So why wait? Gather your ingredients and get ready to savor the deliciousness of this Easy Green Chicken Curry today!
