Sunday Recipe: Chicken Green Curry

Reminder: Yoga with Annie today at 4 PM! Free for members, $5 for guests.

This week’s recipe features chicken green curry courtesy of Elizabeth!

  • 2 pounds chicken thighs, cut into cubes
  • 2 T minced garlic
  • 2 T grated fresh ginger
  • 2 packages frozen stir fry vegetables (…or you could use fresh ones, but I got these from Whole Foods and found it easier)
  • 3 teaspoons green curry paste (Thai Kitchen)
  • 1 can whole coconut milk
  • 1 T ground curry powder
  • 2 T ground chili pepper
  • 1 T ground cumin
  • Put all ingredients EXCEPT the vegetables into a large crock pot.
  • Turn on high and set for 4 hours. Stir occasionally to keep the spices evenly distributed.
  • After 2.5-3 hours add the frozen vegetables.
  • After 4 hours the sauce will have thinned, the spices distributed, the meat cooked, and all will be delicious.
  • Optional: serve over a bed of (cauliflower) rice, if you like. I just put it all in a bowl and eat it. Like soup. Green curry soup.

2 thoughts on “Sunday Recipe: Chicken Green Curry

Leave a Reply

Your email address will not be published. Required fields are marked *

search previous next tag category expand menu location phone mail time cart zoom edit close