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Green curry chicken and vegetables

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

It's curry time!

Summer's almost over but the heat doesn't have to end with this robust Indian dish.

It's curry time!

Curry is a very popular Indian spice, and we all love mixing it in different kinds of dishes because it always comes out delicious, no matter what. Here is a more classic approach, combining chicken, vegetables and curry eaten with the best partner it can have, steamed white rice.

Green curry chicken and vegetable recipe

Serves 4


  • Olive oil
  • 1 pound chicken, chopped
  • 1 spring onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 cup green peas
  • 1 bell pepper, seeded and diced
  • 4 ounces asparagus, chopped
  • 2 medium potatoes, diced
  • 1 can coconut milk (15 ounces)
  • 2 ounces green curry paste
  • Salt
  • Pepper


  1. Over medium-high flame, heat the olive oil in a saucepan. Saute the chicken until it is brown. Set aside in a container.
  2. Lower the flame to medium. In the same saucepan, add some more oil, then saute the onion and the cumin seeds for 2 minutes.
  3. Saute the other vegetables for about 5 minutes.
  4. Add the coconut milk, then whisk in the curry paste.
  5. Let the sauce simmer and thicken for 3 minutes.
  6. Return the chicken to the saucepan and let it simmer for 8-10 minutes.
  7. Season with salt and pepper.
  8. Serve with steamed white rice.

More curry recipes

Thai chicken curry recipe
Yellow curry shrimp recipe

Creamy coconut crab curry recipe

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