Creamy Chicken Curry

This chicken curry is packed with vegetables and cooked in a creamy coconut milk sauce with curry paste. Serve over rice for a satisfying meal!
chicken curry
We pulled out the wok tonight and Eric made curry. Curry always reminds us of our college days; Eric had a roommate who would make huge batches of the dish and hand it out to hungry freeloaders like myself. The inspiration for this recipe comes from our friend, although it turns out differently every time it’s made. Apparently this isn’t a dish you measure out ingredients for–you just put the good stuff in a wok and let it simmer until the aromas make you too ravenous to wait any longer.

When we reached the ravenous state we filled our bowls with steaming rice and piled on the crisp vegetables and juicy chicken, smothered in rich coconut-milk broth. Then we headed outside to our balcony to enjoy the last evening in April. We talked about our plans for summer travel, God’s care for us, and how we could eat curry every day because it’s just that tasty.

This evening was everything we’ve longed for all winter long. Spring came so late to Michigan this year. Just today the tree buds are finally splitting open into green leaves.

Earlier today we got the whole stormworks: impressive thunder, surprise flashes of lighting, and marble-sized hail. My students and I pushed all the windows open in our classroom to experience the full effect. Rain dispersed and left us in a chilly fog until midday, when the sun decided to blaze out and remind us what 80 felt like.

I want more days and evenings like this. All summer long, please. We will eat chicken curry again, and many other dishes whose flavours deepen when enjoyed out-of-doors.

Creamy Chicken Curry

This chicken curry is packed with vegetables and cooked in a creamy coconut milk sauce with curry paste. Serve over rice for a satisfying meal!

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 4 cup chopped, mixed vegetables
  • 2 chicken breasts
  • coconut or peanut oil
  • 1-2 Tbsp red curry paste
  • sesame oil
  • soy sauce
  • garlic powder
  • sesame seeds
  • 1 13-oz can coconut milk

Instructions

  1. Chop up vegetables and cut chicken into cubes.

  2. Cover the bottom of a wok or skillet with coconut or peanut oil and turn the heat to medium. Add the curry paste and a few dashes of sesame oil and soy sauce. Stir together to form a thick sauce.

  3. After the sauce begins to heat up, add a few dashes of garlic powder and sesame seeds. Stir in the chicken and saute.

  4. When the chicken starts to cook around the edges, add the vegetables. Cook everything until the chicken is almost done and the vegetables are starting to turn tender.

  5. Shake the can of coconut milk to mix in the cream, then open and add to the wok. Bring the curry to a lively simmer and cook for a few minutes. Serve over hot rice.

Recipe Notes

Use your choice of vegetables, such as broccoli, green onions, carrots, peas, green beans, bell peppers, or any vegetable you'd like to try from your local Asian food market. Instead of chicken, you can substitute fish, pork, or shrimp.

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