Site icon What's in the fridge?

One-Pot Green curry chicken

One-Pot Chicken Green Curry

Just 30 minutes required.

Servings: 4 

Ingredients:

GREEN CURRY

*Leave chicken out to make it vegetarian

FOR SERVING optional

Equipment: 

Instructions:

  1. Heat a deep saute pan or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
  1. Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind. (This reduces the oil needed in the recipe). Stir occasionally and turn down heat as needed to prevent burning.
  1. Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms (if adding any animal protein or tempeh, do so now). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
  1. Next, add your bell pepper and stir to coat. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written) and vegetable broth. Stir to combine.
  1. Let the broth come to a simmer, then reduce heat to low and simmer for 10 minutes, or until the flavor of the broth has become more rich and your vegetables are fork tender.
  1. OPTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a small blender (that’s safe for blending hot liquids) with a handful of fresh basil or mint and/or 1-2 tsp of barley grass juice powder. This creates a deeper green color curry and infuses a bit of earthy, floral flavor. Stir this mixture into the pot at this time.
  1. Taste and adjust your broth as needed at this time, adding more tamari for salt, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
  1. In the final few minutes of cooking, add your peas and stir to combine. They only need a few minutes to cook. Then turn heat off.
  1. Serve as is or over grain of choice or cauliflower rice. Add tofu if serving at this time. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time (something I enjoy for more protein and texture).
  1. Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.
Exit mobile version