Green Chicken Curry

Green Chicken Curry Recipe

By Tammy Algood Published: August 1, 2014

• Yield: 6 Servings

Ingredients

• 2 tablespoons vegetable oil
• 3 green onions chopped
• 3 tablespoons green curry paste
• 2 pounds chicken strips cut in half crosswise
• 1 14-ounce can coconut milk
• 2 cups low-sodium chicken stock
• 2 1/2 cups green peas fresh or frozen
• 2 cups edamame or baby lima beans shelled
• Hot cooked rice
• 1 tablespoon fresh cilantro chopped
• 1 tablespoon lime juice

Instructions

1. Place the oil in a large skillet over medium-high heat. Add the green onions and cook 1 minute. Stir in the curry paste and chicken. Cook 3 minutes longer, stirring frequently.
   
2. Add the coconut milk and stock and bring to a boil. Stir in the peas and edamame or baby limas and cook 12 minutes, stirring occasionally. Serve warm over rice with a garnish of cilantro and a sprinkling of lime juice.