Green Chicken Curry

For this You Asked For It Friday, our families newest favorite-est recipe.

Green Chicken Curry

During our families time in Australia we fell in love with Thai food. The curry, coconut milk, and tasty fragrant rice, we just couldn’t get enough! I vowed to learn how to cook it as soon as we got back to the states.  After glancing through several Thai Cooking books and reading dozens of recipes, I came up with this one that both hubby and I, as well as the ladies who visited last weekend, really love.

This is definitely a trip overseas as far as flavors go but not TOO out there in weirdness to the point that picky eaters won’t like it.  And FYI just in case:  Curry is actually a spice.  It can be found in most grocery stores in the spice isle or international section.  (Cookevillian’s you will have to go to Kroger for this one, Walmart doesn’t have it.)  And the thing that makes it green curry in my recipe is the tons of green veggies that you add.

Interested in trying it yourself?  Well here’s the recipe.

Green Chicken Curry


1 cup jasmin rice (long grain fragrant rice is best but if you can’t find it any long grain white rice will do)

1 cup cooked diced chicken

1 cup frozen peas

1 onion thinly sliced

1 zucchini halved length wise and sliced (Keep in mind that any of the veggies can be subbed for just about anything you like)

2 jalapenos de-seeded and minced

1 head broccoli chopped into ‘trees’

1 tbsp. fresh ginger grated (I buy a whole piece from the produce section in the market and freeze it in a ziplock bag to use when needed)

1 tsp. minced garlic

2 cans coconut milk

1 cup chicken stock

1tbsp. cornstarch

1 tbsp. lime juice

1/2 tsp. red pepper flakes (can sprinkle more on top for spiciness like hubby and I:-)

1 tsp. curry powder

1 tsp. salt

1/2 tsp. chili powder

1 handful cilantro roughly chopped for garnishing (optional)


Cook Rice according to package.  Chop veggies. In a large skillet or soup pot, saute onion over med. heat  for 2-3 min. with a few splashes of cooking oil.  Then add in broccoli, garlic, jalapeno, zucchini, and ginger. Saute until veggies are tender. (about 5-7 min)  While veggies cook, combine curry, chili powder, salt, and 1 tbsp. oil.  Toss in cubed cooked chicken…

(I always used pre-cooked chicken since I cook a whole chicken in a crock pot and use the meat in recipes throughout the week.  If using chicken breast, you could marinate uncooked chicken in the spice mix, cook, dice, and use as recipe directs.)

…In separate bowl combine coconut milk, chicken stock and corn starch until smooth.  Add this liquid mixture to the pot with veggies when the veggies are tender.  Add red pepper flakes, lime, cooked chicken, and peas.  Allow to simmer, stirring over med. low heat for 2-3 min. to thicken.  Serve over rice.  Garnish with cilantro for extra fresh flavor.  Salt and red pepper to taste.

Sorry no picture…we ate it all up before I could grab one.  Next time I make it I will snap one and add it.

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