Thai Green Curry Chicken

"This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by rpgaymer photo by rpgaymer
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
  • Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
  • Add the coconut milk and continue to cook for 5 minutes, stirring often.
  • Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
  • Add the peas and cook for 5 more minutes.
  • Remove from heat, then stir in spinach and cilantro. Serve over rice.

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Reviews

  1. Karen Elizabeth
    A delicious and easily prepared curry, loved the tender chicken and the baby spinach, served this over rice for a quick and very satisfying dinner, much enjoyed, thank you! made for PRMR tag game
     
  2. duonyte
    I did not have any cilantro and used chicken thighs instead of breast, as we prefer it. A delicious curry - and quick for busy worknights. Love the spinach in it.
     
  3. FLKeysJen
    Green curry is one of my favorites - never thought of adding fish sauce or spinach! I'd love to try more recipes from The Everything Thai Cookbook!
     
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