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!
- 16 ounces chicken or vegetable stock
- 1 can coconut milk
- 2 Tbs olive oil
- 1 medium sized yellow onion
- 5 medium carrots peeled and chopped
- 1 can green beans drained (Or fresh green beans that are chopped and par boiled to soften)
- 1 handful snow peas
- 1 handful sugar snap peas
- 2 cups green peas
- 1-2 chicken breasts cooked and chopped or shredded
- 2 Tbs curry powder
- 2 cups long grain white rice
- 1/2-1 cup fresh basil chopped
- 1/2 lime juice
- 1 tsp black pepper
- 1 tsp salt
- Cook rice and set aside
- Cook chicken, and drain any liquid off, chop and set aside
- Heat 2 tbs olive oil in a large skillet
- Add onions, carrots, and drained green beans to the skillet
- Cook until onions just start to brown
- Add chicken to skillet with curry powder, and stir for 3-4 minutes
- Add chicken stock and coconut milk
- Bring to a boil
- Stir in sugar snap peas, snow peas, and green peas, and turn off and cover
- Chop basil
- Stir basil into skillet
- Squeeze lime over top, and season with salt and pepper, stir well
- Serve over white rice
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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!