One-Pot Chicken Green Curry
Just 30 minutes required.
- 1/2 cup (120 ml) canned light coconut milk (reserve the rest of the can for adding to the curry later)
- 5-6 Tbsp (75-90g) green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought; we like Thai Kitchen brand or Aroy-D)
- 1 lb. (450 grams) chicken, cut in thin slices*
- 2 cups (140 g) chopped shiitake, cremini, or button mushrooms
- 1 large red or yellow bell pepper, sliced and halved (bite-size slices)
- 2 14-oz cans (2- 400ml cans) light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
- 1 cup (240 ml) vegetable broth
- 1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as bok choy, broccoli or cabbage)
- 1-2 Tbsp (15-30 ml) tamari
- 1-2 Tbsp (15-30 ml) coconut sugar, palm sugar, or maple syrup
- 1 handful fresh basil or mint
- 1 cup (85 g) snap peas, snow peas, or green peas
*Leave chicken out to make it vegetarian
FOR SERVING optional
- White rice , Brown rice, Quinoa, or Cauliflower rice
- Protein of choice (such as tofu, tempeh, chicken, or shrimp)
- Fresh basil or mint
- Lime wedges
- Chili garlic sauce or sriracha
- Toasted cashews
- Deep saute pan or Dutch oven
- Blender or immersion blender
- Pot for cooking rice
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.