This easy curry dish take the intimidation out of making curry at home by using pre-made curry paste, quick-cooking-veggies, and cooked shredded chicken. It comes together in less than 30 minutes and is warm, hearty and satisfying. Curry paste can be found on the Asian aisle of most grocery stores, and you can add more or less to adjust the heat level to your liking.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: Easy Green Curry Recipe, Green Curry
Servings: 6Servings
Calories: 171kcal
Ingredients
1red bell pepperdiced
3bunches of baby bok choyleaves separated {slice off the ends to separate the leaves}
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
Nutrition Information per serving (does not include rice): Calories 171,
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