Green Chicken Curry

by Sara on September 4, 2010

green chicken curry

It’s only been in the past couple of years that I’ve discovered my love of curry. But until a few weeks ago, I’d never ventured beyond yellow curries.

When I opened the can of green curry paste, my sinuses immediately cleared, and I wondered what I had gotten myself into. You see, fifteen years ago, I was all about the heat. I chose the hottest salsa I could find (which granted, in the Midwest probably is not all that hot, but I thought myself quite the rebel at the time). The local Chinese restaurant knew my friend and I by our order: beef & broccoli: extra, extra, extra spicy.

But then something happened to me in the past few years, and I simply cannot tolerate that kind of heat. I now order everything mild; beyond that, I need a side of dairy (my lactose intolerant self has been known to desperately chug milk after a hot & spicy meal).

So imagine my fear when I got a whiff of the curry paste!

And while there was some heat in the dish, it was more of a heat that crept up on you without ever overwhelming you. It faded away as gradually as it came on. Of course, if you fancy yourself a badass, you can add as much curry paste as you please.

Green Chicken Curry
Adapted from Everyday Food: Fresh Flavor Fast

1 tablespoon canola oil
12 ounces frozen haricots verts
1 onion, halved and sliced ¼ inch thick
2 tablespoons Thai green curry paste
1 roasted chicken, shredded
1 14.5 ounce can coconut milk
½ cup chicken stock
½ cup basil leaves, torn
2 teaspoons fresh lime juice
salt and pepper

Heat oil in large frying pan over moderate heat. Add onions and cook for 3 minutes. Add green beans and season with salt and pepper. Cook until onions are soft, about 5 minutes.

Add curry paste and cook until slightly darkened, about 4 minutes. Add chicken, coconut milk, and chicken stock. Simmer until vegetables are tender and sauce is slightly thickened, about 7-8 minutes.

Remove from heat, add basil and lime juice; stir to combine. Serve with cooked rice, if desired.

Recipe Notes:

I used a 12 ounce bag of frozen haricots verts – somehow in the middle of summer, all of the green beans at the store looked awful. You can certainly substitute 12 ounces of fresh, trimmed green beans (or haricots verts, if you’re like me and not crazy about the string in string beans).

Next time you roast a chicken, roast two in one roasting pan, saving the second for the curry. Or, take the really easy route, and pick up a rotisserie chicken from the store!

{ 1 comment… read it below or add one }

Jessica September 7, 2010 at 6:50 pm

I made a Green Chicken Curry and it was completely different! Interesting to see the different ways!

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