Loaded with vegetables and a mild curry flavor, make this a great dinner. And it comes together in under 30 minutes.
Do you like curry? Curry makes me very happy! It is so delightfully flavorful. And the hubs loves it, so I am always trying to find great curry recipes.
I am part of a Freezer Meal Swap group (You can learn how to host your own), each month we swap 2 meals with 5 other people. So we end up with 12 meals a month. It is awesome. Last month, one of the group members made a green curry. It was delicious, so I asked for the recipe. She sent Martha Stewart’s recipe. And while it was yummy, I had to change it up. And it ended up being pretty different. But seriously good.
If you like curry, you will likely enjoy this!
One of the best parts of this curry is the tons of veggies. You can make it with vegetable stock, leave out the chicken, and you have an amazing gluten free, vegan, dairy free meal. Perfect for meatless Monday or any day of the week.
This green curry recipe is made with lots of green veggies, but I throw in carrots for the extra flavor and I just love a pop of color. I have added sweet mini peppers in the past as well, and really loved it with them too, although it does change the flavor some.
To make this specific recipe I used a yellow curry powder that is dry, and can be found in the spice section, usually referred to just as “Curry Powder”, but you can also experiment and use curry pastes if you would like. If you want less of a curry flavor, feel free to cut back on the amount of curry used. Although it is fairly mild already because the other vegetables help tone the curry down.
One last tip: Use the canned coconut milk, not the boxed kind for this recipe. It is a little thicker and has a slightly different flavor. Enjoy!