I don’t know why, but I always seem to forget about how quick and easy it is to make a pot of chicken curry. Or shrimp curry. Or whatever-you-want-to-throw-in-the-pot curry. This is something I should make more often because not only is it quick and versatile, but my family gobbles it up every time.
All you need is a can of coconut milk, a jar of green curry paste, chicken broth, fish sauce (if you have it, no worries if you don’t), and some chicken and vegetables. I had some gorgeous rainbow carrots and leeks from my CSA basket to use, but you could throw in some regular carrots, red bell pepper and onion. I think asparagus and mushrooms would also be great in this. Use whatever you like best!
This chicken curry takes only 15 minutes to put together. That’s faster than ordering take-out! Serve over rice or noodles…or rice noodles. Enjoy!
- 1 can coconut milk
- 1 tsp. green curry paste
- 2 chicken breasts, cut into ½-inch pieces
- 1 Tbsp. fish sauce (optional)
- ⅓ cup low-sodium chicken broth
- Chopped veggies of choice (I used 4 thinly sliced rainbow carrots and 2 chopped leeks)
- ¼ cup fresh cilantro, chopped
- Sriracha for serving (optional)
- In a large saucepan over medium-high heat, stir curry paste into the coconut milk and bring to a simmer. Simmer for 5 minutes.
- Add chicken, fish sauce, chicken broth, and vegetables. Simmer, covered for 10 minutes.
- Stir in fresh cilantro.
- Serve over rice or noodles.
- (Optional: top with Sriracha and more fresh cilantro)