This green curry recipe is a delicious version of the classic Thai green curry.
It's TIME. Friends, in 3 short days I'm leaving for my first ever trip to ITALY. Totally eeking out over here. In fact, I'm so excited that I can barely muster the concentration to write this post. I'm constantly writing, checking off, and re-writing lists. Don't forget this. Pack that. Be sure you take care of ________ before leaving. It's madness, people! Preparing for international travel is no joke. But I'm so grateful to have the opportunity to go on this fun, food-centric trip with the hubs. We've been saving for this trip ever since we became engaged about 3 years ago, and planned the dates so that we could celebrate our 2nd anniversary (May 4th) and BOTH of our birthdays (May 9th & 10th) while we are abroad. No presents necessary - just each other's company, great food, and an amazing country/culture to explore.
While we've been counting down to our departure in the states, we've had some chilly spring evenings. Let me elaborate - chilly spring evenings that have led to cravings for a warm dinner, with very little time to make a warm dinner due to said "to-do" lists and work schedules. That's where this super-easy, no-brainer, 30-minutes green curry comes in. It's got a healthy dose of spring green veggies in it, some heat from spice and temperature for warmth, and the stick-with-you goodness of rice and coconut milk. Bonus: the leftovers are even better after the flavors have time to sit and get cozy together. Please enjoy - and be sure to upload a picture of your dish to Instagram with the tag #sweetcayenne so we can see your lovely dinner!
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Easy 30-Minute Green Curry
Ingredients
- 1 red bell pepper diced
- 3 bunches of baby bok choy leaves separated {slice off the ends to separate the leaves}
- 2 teaspoons of freshly minced ginger
- 2 teaspoons of freshly minced garlic
- 1 tablespoon + 1 teaspoon prepared Green curry paste {recommend Thai Kitchen brand)
- 2 14.5 ounce cans reduced fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon sriracha sauce
- 2 cups of fresh snow peas
- 3 cups shredded cooked chicken breast
- Cooked brown or Jasmine rice for serving
- Fresh lime wedges for serving
Instructions
- Preheat a wok or large skillet over medium heat. Add 2 teaspoons of a neutral-flavored oil, then add the diced peppers. Saute for 2-3 minutes until slightly softened. Add the bok choy and saute for 2 more minutes. Add the garlic, ginger, and curry paste and saute until fragrant; about 60 seconds.
- Add the coconut milk, brown sugar, fish sauce, and sriracha. Stir to combine. Add the shredded chicken and snow peas. Bring the mixture to a simmer and cook over a low simmer for about 5 minutes so all the flavors come together.
- Serve the hot curry over cooked rice with a squeeze of fresh lime juice.
- Curry will keep in the fridge for up to 3 days. Reheat the leftovers in a small pot on the stovetop before ladling over rice.
Notes
Total Fat 3.4g, Saturated Fat 1.1g, Cholesterol 35mg, Sodium 744mg, Potassium 431mg, Total Carbohydrates 24.4g, Dietary Fiber 7.2g, Sugars 15.4g, Protein 11.4g
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