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What you'll be getting:
Chicken Green Curry
chickencurry.jpg
Per Serving:
5 oz chicken thighs and breasts (tossed with liquid aminos, ginger, and a little oil)
3/4 c cooked coconut rice (jasmine rice cooked with 1/2 water, 1/2 coconut milk)

125 g veggies (zucchini, broccoli, carrots, red peppers, cabbage, green onion, green beans)
1/2 c curry sauce (chickpeas, coconut oil, green curry paste, ginger, liquid aminos, sugar)
1 t green curry paste

Equipment needed: Pan/Pot large enough for chicken and veggies.

Start heating up your pan on a high heat. When hot, add the chicken and cook fully. This could take 3-5 minutes depending on how many servings you have. If you have a pan that sticks, you may need to use a little oil.

While the veggies are cooking you can warm up the rice. It is fully cooked and just needs to be warmed. When the veggies are cooked, remove the pan from the stove and add the sauce. This is a very mild sauce. To add heat to the curry you can add additional curry paste to it. Add as little, or as much, as you would like. Add a little water to make up for any liquid lost due to evaporation.

When your chicken is completely cooked, add the veggies and place a lid on the pan. Let the veggies steam with the chicken for 5 minutes or until they are tender.

When you have your desired consistency of the sauce, plate up your curry on top of the rice. From start to finish this dinner takes less than 15 minutes. Enjoy!

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