I’m excited to make this green chicken curry for meatless Monday because I am a major curry lover, and it always surprises me when people tell me they’re afraid to make curry. “Too many ingredients,” they say. WRONG – Curry is an amazingly simple dish to make, even a few strong flavors can make a delicious curry dish. Try this vegan alternative – You’ll be dying for leftovers the next day, I promise!
This recipe serves four.
Chick’n Curry
Ingredients
- 2 tbsp rice bran oil
- 3 scallions
- 3 tbsp green Thai curry paste
- 1 package of Gardein Chick’n strips
- 1 can coconut milk
- 1 ½ cup veggie broth
- 1 tbsp fish sauce
- 1 cup fresh green beans, trimmed and halved
- 1 cup frozen peas
- 1 cup edamame beans
- 3 tbsp fresh cilantro
Directions
- Heat oil in a large wok.
- Add scallions and cook for a minute or two. Add curry paste.
- Add the Chick’n strips.
- Then add the coconut milk, veggie broth and fish sauce.
- Add the edamame beans and peas.
- Simmer for 10 minutes, then add the green beans and cook for another 3 minutes.
- Serve with on a bed of noodles or rice. Garnish with Cilantro.
- Enjoy your delicious green curry for Meatless Monday!
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