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Green curry chicken and vegetables

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

Green curry chicken and vegetables

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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