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Overhead shot of a bowl of East Green Curry and rice with a spoon scooping out rice.

Easy Green Curry Recipe with Chicken


  • Author: Lindsay Cotter
  • Total Time: 3 minute
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free

Description

An easy spin on an authentic Thai recipe, this gluten free green curry recipe is made with fresh produce, Asian herbs and spices, and leftover chicken!


Ingredients

Units Scale
  • 1 Tablespoon light olive oil
  • 1 Tablespoon grated ginger
  • 2 teaspoons finely minced fresh lemongrass
  • 1 teaspoon minced garlic or 2 garlic cloves
  • 24 Tablespoons gluten free green curry paste (closest to real deal is this curry sauce)
  • 1 1/4 cans (15-16 ounces) gluten free unsweetened coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon coconut sugar
  • 1 1/2 cups (10 ounces) diced and peeled sweet potato
  • 1/4 cup basil leaves, chopped
  • 1/2 lime – peel only or kaffir lime leaves
  • 2 teaspoons kosher salt or 1 teaspoon fish sauce
  • 23 cups diced or shredded cooked chicken (skinless)
  • 12 cups assorted Asian vegetables (sliced red bell pepper, snow peas, baby spinach)
  • 1/2 lime, juiced
  • For serving – Cooked white rice or cauliflower rice, if desired
  • Garnish- Thai basil, Thai pepper, chopped cilantro

Instructions

  1. Heat oil in a large skillet or pot over medium-high heat and add ginger, lemongrass and garlic. Saute for 1 minute or until fragrant. Mix in curry paste and cook for 2 to 3 minutes, stirring often or until very fragrant. 

Notes

Storage Tips – Once cooked and cooled, store in an airtight container and store in the freezer for up to 3 months. The texture of some of the vegetables might change slightly once thawed. To reheat, let frozen leftovers thaw in the fridge overnight. Warm individual portions in the microwave for 1 minute. Stir, and continue to heat in 30-second intervals until your desired temperature is reached. Reheat larger portions by placing them in a skillet over medium heat. Let them cook, stirring frequently until heated through.

  • Prep Time: 10
  • Cook Time: 22-25
  • Category: Main
  • Method: Stovetop
  • Cuisine: thai

Nutrition

  • Serving Size:
  • Calories: 291
  • Sugar: 8.4 g
  • Sodium: 1030.4 mg
  • Fat: 13.3 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 20.8 g
  • Fiber: 4 g
  • Protein: 20.6 g
  • Cholesterol: 52.5 mg

Keywords: easy curry, green curry, curry dinner, curry and rice, chicken dinner