Warming Green Curry w/ Chicken, Sweet Potato & Peppers (w/ vegetarian + vegan options)
){kind=link}
Happy Monday!
Calgary has been blessed with beautiful weather both yesterday and today (although, I wouldn’t be surprised if started snowing tonight haha!) My body has been craving warming, grounding foods lately and this curry dish is perfect for that. It has allll the good stuff – ginger, garlic, onions, spice, veggies, and creamy coconut milk. Pair that with a coconut & lime infused rice side and you have a tasty AF meal!
^ when that natural light is just a liiittle too bright!
Personally, I am a huge fan of adding filling veggies like sweet potato and yam to my curries. I do this with red curry dishes too, although I make green curry waayyy more often.
- 1 chicken breast chopped into small cubes – see note below*
- 2 tbsp coconut oil
- 2-3 tbsp green curry paste (I used about 3 and it had a good kick of spice)
- 1/2 yellow onion – chopped into small pieces
- 4 garlic cloves – minced
- 3 cups full fat coconut milk (that good good fat) – you can use 2 but I used 3 for mine
- 1-2 tbsp grated fresh ginger
- 3 peppers (I used 2 red + 1 green)
- 1/2 lime juiced
- 1/2 cup broth
- 1 small sweet potato or yam chopped into smaller pieces
- Salt + pepper to taste for curry dish
- Small bunch of fresh cilantro
- 1 tsp fish oil
- Optional: 1 tsp honey
- (for rice) 1 cup jasmine rice
- 1 cup broth + 1/2 cup coconut milk
- 2 tbsp coconut oil + 1/2 lime juiced
- Salt + pepper to taste for rice
- Heat a large frying pan (that has good depth to it) on low – medium heat with the coconut oil and cook up the chopped chicken, adding a bit of salt + pepper.
- Once chicken is cooked, add in onions and saute for 2-3 minutes, stirring lots to prevent burning.
- Then add garlic, ginger, and green curry paste and saute for another few minutes until garlic is fragrant. Again, stir lots to prevent burning the garlic.
- Put the heat on medium and add in sweet potato or yam and the broth and cover with a lid so that it has a “steaming effect” and the sweet potato / yams will cook faster.
- Once they are a bit softer, add in peppers, fish oil and 2 cups coconut milk. I like to add the last cup towards the end.
- Let the peppers cook up and turn down the heat if needed. Add in the juice from the lime and take this time to taste test the dish. Add in honey if preferred.
- While this is cooking up, make the rice. First, rinse rice with cold water then add the rice, 1 cup broth, 1/2 cup coconut milk, 2 tbsp coconut oil, juice of half a lime, plus a bit of salt and pepper into a medium pot on high heat.
- Let this all come to a boil, stir once or twice, then cover and turn heat down to simmer.
- Let this simmer for about 15 mins (or as much as it says on the package!).
- Check if the rice is cooked fully. If it’s not, add a but more liquid and cook longer.
**Note: I like to add more veggies vs meat in all of my recipes. Not only does it let you eat waaayy more veggies, but it also helps saves you money (bonus!).
Vegetarian/ vegan options: You can make this dish vegetarian by swapping the chicken for super firm tofu (cooking it however you like, before adding it. I don’t have that much experience cooking tofu so you would have to look into this a bit more if adding it!) or cooked chickpeas. To make it vegan, skip the honey and fish sauce!
You can also swap out the chicken for salmon or prawns/ shrimp.
Let me know if you try out this recipe, I’d love to hear how you like it ♥
Enjoy your week!
Marcy XO
