How To Make Green Chicken & Vegetable Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup sliced zucchini
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh basil leaves, for garnish
- Cooked rice, to serve
Instructions
-
Heat oil in a large pan or wok over medium heat. Add the sliced onion and minced garlic, and cook until softened.
-
Add the chicken pieces and cook until browned.
-
Add the green curry paste and cook for another 2 minutes, stirring well to coat the chicken.
-
Pour in the coconut milk and stir in the soy sauce, fish sauce, and brown sugar.
-
Bring the mixture to a simmer and add the vegetables (broccoli, bell peppers, carrots, green beans, and zucchini). Cook for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
-
Stir in the lime juice and adjust the seasoning if needed.
-
Serve the green chicken and vegetable curry hot, garnished with fresh basil leaves, alongside cooked rice.
Nutrition
- Calories : 378kcal
- Total Fat : 18g
- Saturated Fat : 12g
- Cholesterol : 87mg
- Sodium : 776mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 32g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
