Curry is something that I love all year long. In the summer, it’s spicy and not too heavy and in the winter it’s warm and comforting. And what I’ve found in the last year or so is that it’s not even that difficult to make. So instead of running for the takeout menus, I took a quick trip to the store and got everything I needed for a very green yellow curry: green veggies with a yellow curry sauce.
Mom always emphasizes just how important dark green vegetables are for your health and I managed to get tons of them into this dish. Plus, all the spicy curry paste will be sure to clear up a stuffy head, so this meal is perfect when everyone in the house is suffering from a winter cold.
Green & Yellow Chicken Curry
- 2 lbs boneless, skinless chicken breast, cut into 1″ pieces
- salt and pepper, to taste
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 bunch asparagus, trimmed and cut into 1″ pieces
- 4 oz yellow curry paste
- 1/2″ piece ginger, grated
- 15 oz coconut milk, shaken well
- 8 oz white mushrooms, sliced thin
- 8 oz snap peas, trimmed
- fresh basil, for garnish
- 1 cup jasmine rice, for serving
Heat some oil in a large Dutch oven or saute pan and add the chicken. Season with salt and pepper, stirring occasionally until the chicken is no longer pink. Remove and set aside, keeping warm.
Add more oil to the pan if needed and toss in the onion, pepper, and asparagus. Cook for just a few moments until the veggies begin to soften but are not completely cooked through. Add the curry paste and ginger. Cook for another minute, until it becomes very fragrant. Return the chicken to the pot and add the coconut milk. Mix everything well, cover and simmer for 15 minutes.
Toss in the mushrooms and snap peas and simmer for another 5 or so minutes; you want the peas to remain crisp and crunchy. Serve the curry over rice and garnish with basil.