Green Curry (2 ways) has become one of our favorite weeknight meals! It is fast, easy and so incredibly addicting. Plus it goes down smooth on a chilly night with a cold beer.
Show of hands, how many people love curry? How many people have ever made it? Making curry, does that sounds intimidating? I did to me! Until recently that is.
As cool weather sets in, my days of rearranging the fridge to cram fresh produce are almost coming to an end. Instead, I’m making recipes that are simple, hearty and belly warming. But even though we have fewer vegetables to work with, it doesn’t mean less flavor.
A knob of fresh ginger, curry paste, and coconut milk and WOW! Green Curry my friends. A dish that seems kind of scary at first, but is actually quite easy to make. And because its all about the curry sauce, it is easy to make this dish 2 ways, with chicken or chickpeas.
The hubs and I have been drawn to green curry ever since our first visit to Marla’s Caribbean Cuisine restaurant in Minneapolis a few years back. Although Marla’s curry is different than the average curry, with both Trinidadian and Indian influences, the deeply satisfying and spicy flavors are still present.
After trying her curried chicken, our world was forever changed! So we set out on a little adventure to make our own curry dinner recipe that gave us that same incredible feeling and complex flavors, even on a week night. This recipe has been made many many many times until we found the right mix.
This curry is the stuff you guys! It has the complex flavors without the hard work or the long cook time. Ideal for a Friday date night or a great way to use up leftover chicken.
And have no fear. Whether you are a meat lover or a vegetarian, this green curry is easily adaptable. Simply swap the tender chicken thigh with delicious chickpeas. As for serving, the curry is magic over rice or mopped up with this delicious naan bread.
I owe this recipe to Miss Marla. Because of her, the hubs and I put our heads together, ate way too much curry and created the best weeknight Green Curry ever! MWAH HA HA HA! Curry world domination!
Green Curry 2 Ways {With Chicken or Vegan}
Serves 4
Notes: the curry paste can be found in the asian section of your grocery store. I included a link in the ingredients to our favorite one.
Serves 3
Ingredients
- 1 pound skinless, boneless chicken thighs or breast- cut into 1 inch cubes
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons cooking oil
- 1 large garlic clove, minced
- 2 tablespoons cooking oil, divided
- 4 small yukon gold potatoes,peeled, chopped small
- 2 tablespoons [amazon text=green curry paste&asin=B000SRMB16]*
- 1/4 onion, chopped small
- 2 green onions with tops, chopped
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoon fresh ginger, peeled and finely chopped
- 2-3 cups coconut milk, full fat (depending on how thin you prefer the curry)
- 1 tablespoon fish sauce
- Extra green onions for garnish
- 15 ounce can of chickpeas (or 1.5 cooked chickpeas)
- To serve: either over cooked rice (1 cup uncooked) or Naan bread.
Instructions
- In a small bowl, mix the yogurt, cooking oil and minced garlic for the marinade. Add in the chicken and mix to coat. Let chicken marinate while you prep the rest.
- Fill a large pot with water about half way and bring to a boil. Once boiling add potatoes to parboil them (cooking them partially to shorten overall recipe cook time) for about 5-7 minutes. Potatoes should be firm and about half cooked. Remember they will finish cooking in the curry sauce.
- Heat 1 tablespoons of oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5-7 minutes or until internal temperature reaches 165F. Remove chicken.
- In the same pan, add 1 tablespoon of oil and onions. Cook for about 5 minutes, then stir in the curry pasta, green onions, garlic, and ginger. For extra heat add 1/2 teaspoon cayenne pepper. Cook for 2 minutes.
- Chicken Curry:
- Add chicken, potatoes and chickpeas into the skillet, stirring to coat with the curry mixture. Stir in coconut milk, fish sauce, and 1 tablespoon soy sauce into the chicken-curry mixture. Allow to simmer over medium heat for 15-20 minutes or until potatoes are soft and cooked. Serve garnished with green onions.
- Chickpea Curry (vegan):
- Add cooked chickpeas into the skillet with the curry paste, stirring to coat with the curry mixture. Stir in coconut milk, fish sauce, and 1 tablespoon soy sauce into the curry mixture. Allow to simmer over medium heat for 15 minutes until potatoes are cooked. Garnish with green onions and serve over rice or with naan bread.
Notes
If you like your curry thinner add 3 cups of coconut milk. This seems to get better after it sits for a while too, so don't be afraid of leftovers. Serve the curry over rice and with some fluffy naan.
Recipe slightly adapted from All Recipes.
Originally posted 2016-10-19 07:00:56.
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