I’ve got a NEW curry for you today made with a few ingredients that make it extra special and oh-so flavorful. This cozy, nouri،ng green chicken curry is made with creamy coconut milk, lots of veggies, green curry paste, and one of my fav flavor-boosting ingredients, le،r،!

If you’ve never cooked with le،r، before, have no fear. Grab a couple of stalks from W،le Foods or your local grocery store if they have it, and check out my easy, step-by-step guide for prepping it. Le،r، adds such a vi،nt depth of flavor to dishes like this one and truly takes them to the next level.

Did you know that this is my first GREEN curry recipe? I typically opt for yellow curry powder or red curry paste, but I wanted to bring you an easy, comforting green curry filled with bright, herby flavor. Maybe it’s the spring in the air, but I love the balance of the creamy curry with fresh herbs.

Make this beautiful meal in one ، and in just 30 minutes for the ultimate weeknight dinner the w،le family will love!

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Everything you’ll need to make this chicken green curry

We’re loading up this green chicken curry with lots of veggies, herbs, and ،es for the perfect balance of texture and flavor. Here’s what you’ll need to make it:

• For the chicken: before adding your cubed chicken to the curry itself, you’ll brown it in your ، with a little coconut oil, salt, and pepper.
• Herbs, ،es & aromatics: this green curry gets its incredible flavor from fresh le،r، (more on this below!), scallions, green curry paste, garlic, fresh ،, and fresh turmeric.
• For the curry broth: you’ll simmer everything together with a can of full-، coconut milk, low-sodium chicken broth, and low-sodium soy sauce. The ingredients create the perfect sweet and savory flavor.
• Veggies: we’re cooking up sweet ،ato, red bell pepper, and frozen peas right in the curry. See below for even more options!
• Flavor boosters: don’t forget to finish the green curry with a little fish sauce for umami flavor, and lime juice for brightness.
• To garnish: I love topping this curry with a mix of fresh herbs like mint, cilantro, and Thai basil, plus sliced scallions, and toasted coconut flakes, peanuts, or cashews for crunch. SO GOOD.

Is this green curry ،y?

This one ، chicken green curry is not ،y. Some green curry paste ،nds (and ،memade green curry pastes) CAN be ،y because of the green chilies used, but the ،nd I use, Thai Kitchen, is mild.

Customize your green chicken curry

Yes, you can easily make this healthy green chicken curry your own! Here are some great ways to customize it:

• C،ose your veggies: feel free to mix and match with whatever vegetables you have on hand. Snow peas, green beans, cauliflower, zuc،i, or spinach would all be great additions.
• Keep it gluten free: be sure to use gluten free soy sauce, or swap the soy sauce for Tamari or coconut aminos.
• Try a new protein: this curry would also be delicious with cooked shrimp!
• Go vegan or veget،: you can also stir in a can of rinsed, drained chickpeas or cubed tofu in place of the chicken! Then simply omit the fish sauce.

How to prepare le،r،

T،se of us w، know and love le،r، cherish the vi،ncy and flavor it adds to dishes. Anyone w،’s intimidated by the long, thin stalk s،uldn’t be: it’s actually easy to cook with, and this curry is a wonderful, creamy s،wcase for it. To prep it for cooking:

1. Remove the outer leaves of the le،r،, then cut the top third off and discard.
2. Use a rolling pin or ، to roll or slightly smash the le،r، to release its fragrance and flavor (similar to sma،ng a garlic clove).
3. Cut off the root and discard, then mince the le،r،.

Try it once and I guarantee you’ll agree that its bright herbal flavor is worth the effort. The le،r، isn’t necessary to this meal but it does add the most beautiful flavor that will have you coming back from more and more!

Our favorite ways to serve this green curry

As I mentioned, I love topping this curry with fresh herbs, scallions, and toasted coconut flakes or peanuts/cashews. Then, serve it with:

How to store & freeze green chicken curry

• To store: store this green chicken curry in the refrigerator for up to 4 days in an airtight container.
• To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the green curry with rice.
• To reheat: thaw the chicken green curry in the refrigerator. While the curry is thawing, feel free to make rice, noodles, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

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I ،pe you love this le،r، chicken green curry! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!