Not Martha

Susie’s Green-Curry Chicken

Susie's Green-Curry Chicken

There are a few standard meals I like to make in bulk and freeze. I can get three or four meals out of each pot so between the times I make it I file the recipe away, uh, somewhere and often find myself searching through piles of paper looking for it. I’ve been meaning to put the recipes here so I can find them, and first up is a thai-ish green curry made using the meat from a grocery store rotissery chicken (shut up, you know it’s darn convenient).

This is a slightly altered version of Susie’s Green-Curry Shrimp from Posie Gets Cozy.

ingredients for green curry chicken

Susie’s Green-Curry Chicken

  • 1 large clove garlic, crushed
  • 1 large shallot, minced
  • 1 yellow onion, diced or sliced
  • 1 red pepper, diced
  • 1 head broccoli florets
  • 1 rotissery chicken
  • 1 Japanese eggplant, sliced then cut into quarters
  • 2 cans light coconut milk
  • 1 T. green curry paste
  • 1 c. frozen peas
  • 1 small can bamboo shoots (julienned)

note: If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.

Shred chicken and set aside for the moment. Saute shallot and onion in equal parts butter and oil (enough to coat bottom of your pan) until translucent. Add garlic and cook a few more minutes. Add about a teaspoon of salt and enough pepper so that you can see it freckling the onion-y stuff. Add broccoli florets, eggplant and red pepper and cook for a brief moment. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. If your green curry paste doesn’t have enough heat, stir in some crushed red pepper. Don’t boil, just simmer until broccoli are getting brighter green (just a couple of minutes at most). Add chicken, peas and bamboo shoots and heat through. Serve over brown basmati rice (I like the kind from Trader Joe’s), or cool and and divide to freeze. I like to freeze flat in gallon freezer zip top bags, it’s easier to thaw for reheating later on. We can get three or four meals out of this.

See also Thai Green Curry Chicken, also at Posie Gets Cozy. What would I do for curry recipes without Alicia?

· comments [5] · 06-8-2009 · categories:recipes ·

5 responses so far ↓

  • 1 Stephanie // Jun 8, 2009 at 3:59 pm

    I recently made the curried chicken salad from her website, so I completely understand about the curry addiction. :) *off to try the thai green curry chicken!*

  • 2 Christina Maria // Jun 8, 2009 at 5:33 pm

    I just made curry tonight, but instead of coconut milk, I used yogurt. It came out wonderfully!

  • 3 nerdgirl53 // Jun 9, 2009 at 6:45 am

    another suggestion is that you could just leave out the chicken.

  • 4 kiss my spatula // Jun 10, 2009 at 8:43 am

    curry is my friend. always. just had yellow curry last night for dinner with scallop, prawns and green beans. i will definitely keep this green chicken curry to add to the collection!

  • 5 Cybil - Great Chefs // Jun 10, 2009 at 11:09 am

    So glad I found this site! I’m a huge fan of curry – shrimp, chicken, whatever! Since I’m not too fond of coconut milk, the comment with the yogurt suggestion was right on for me. Will make sure I come back here often. Thanks!

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