Green Chicken Curry

My poor family…I try out recipes on them all the time.  Sometimes it turns out really great–like when I made Eggplant Awesomeness.  And then there was that one time when I wanted to impress my husband when we got home from our honeymoon and gave him salmonella when I tried my fried chicken recipe.  Whoops.

This was my first experience making curry.  I made a giant pot and was able to share leftovers with some friends and everyone loved it!

I came up with this recipe using a combination of Stacy in the Kitchen ‘s and Peanut Butter Runner and then added my own throw ins!

Green Chicken Curry

2 tablespoons of coconut oil
1 medium onion
1 medium eggplant
2 cans of coconut milk
1 jar of green chicken curry paste
3 tablespoons of fish sauce
1 medium zucchini
3 large carrots
3 stalks of celery
2 tablespoons of garlic
2 pounds of skinless, boneless chicken breast
1 large bag of frozen Asian vegetables
Juice of 1 lemon


Heat coconut oil in a large pot.  Dice onion, eggplant, and garlic and add to pot.  Cut the chicken into small bite size pieces and add that to the mix.  Sautee until the chicken is cooked through.

Add the curry paste, fish sauce, the rest of the vegetables (chopped, of course!) and coconut milk and bring to a boil.  Cover and simmer for 20 minutes.


Beware:  This makes a GIANT pot.  It makes about 15 heaping cups. (with extra broth, yum!)  Each serving has around 250 calories, 14 grams of fat, 18 grams of protein, and 5 carbs.


You could put this over rice, but since we don’t eat rice, we had it as a stew.  Delish!  This was a perfect dinner for the cold, rainy weather we’ve been having in Charlotte.

Do you like to experiment in the kitchen?  Let me know if you try out this recipe and what you think!

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