Chicken Curry in a Hurry

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!

Chicken Curry in a Hurry

Making your own curry is faster than ordering takeout!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

• 1 can coconut milk
• 1 tsp. green curry paste
• 2 chicken breasts cut into 1/2-inch pieces
• 1 Tbsp. fish sauce optional
• 1/3 cup low-sodium chicken broth
• Chopped veggies of choice I used 4 thinly sliced rainbow carrots and 2 chopped leeks
• 1/4 cup fresh cilantro chopped
• Sriracha for serving optional

Instructions

 

• 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)