Curry In a Hurry Recipe

This hastily prepared green curry is a recipe from my weeknight dinner repertoire. I’m always on the lookout for quick and healthy dinner ideas. We don’t have to rely on pre-made or packaged foods to get dinner on the table faster! I guarantee it!
The emerald green sauce is my favorite part of this meal. It’s simply pureed fresh baby spinach with a can of coconut milk. So simple, yet so vibrant. Add your favorite vegetables and protein (we like fried tofu or chicken) and you’ll have a meal ready before the rice has finished cooking. That’s lightning fast!

Curry In a Hurry

Curry In a Hurry Recipe

Yield: 1
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

The emerald green sauce is my favorite part of this meal. It's simply pureed fresh baby spinach with a can of coconut milk. So simple, yet so vibrant. Add your favorite vegetables and protein (we like fried tofu or chicken) and you'll have a meal ready before the rice has finished cooking. That's lightning fast!

Ingredients

  • 1 16 ounce can Coconut Milk
  • 3 ounces Baby Spinach
  • 4 Scallions
  • 4 cloves Garlic
  • 1 cup Broccoli Florets
  • 8 large spear Asparagus
  • 1 pound Chicken Breast
  • 2 tablespoons Green Curry Paste
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Canola Oil
  • 1/2 cup Frozen Peas
  • 1 teaspoon Sesame Oil
  • 1/2 cup Fresh Cilantro, chopped
  • 1 tablespoon Fresh Lime Juice

Instructions

  1. Combine the coconut milk and baby spinach in a blender. Blend on high until the puree is homogeneous green.
  2. Prepare the vegetables (garlic, scallions, broccoli, and asparagus) by chopping them. Separate the white and green parts of the scallions. Cut the chicken (or potato) into bite-sized chunks.
  3. Melt butter in a nonstick skillet over medium-high heat. Combine the canola oil, white part of the scallions, and garlic in a mixing bowl. Cook for 2 minutes, or until fragrant. Cook until the chicken is lightly browned, about 4 minutes per side. Cook for 1 minute after adding the curry paste.
  4. Add the coconut milk and spinach puree, broccoli florets, and all of the asparagus spears except the very tips (the tips cook faster).
  5. Cover and leave to simmer for 5 minutes. (If using potaotes instead of chicken, allow at least 10 minutes for them to become tender at this stage.)
  6. Cook for another 5 minutes after adding the asparagus tips and soy sauce.
  7. Finally, combine the frozen peas, sesame oil, dark green parts of the scallions, cilantro, and lime juice in a mixing bowl. Allow to heat through.
  8. Serve with rice.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 1028Total Fat 67gSaturated Fat 46gTrans Fat 0gUnsaturated Fat 16gCholesterol 193mgSodium 1689mgCarbohydrates 31gFiber 8gSugar 5gProtein 84g

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