Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Mango Chicken Curry

Culinary dishes of India have made a name for themselves due to the spices added to their recipes.

The main role of spices in curry dishes is to add aromatic flavor, taste and texture. Spices are also used in the flavoring, preserving and coloring of prepared foods as well.

Black Pepper, cumin, nutmeg, ginger, cloves and cinnamon were particularly very popular in Europe during the middle Ages and were considered expensive products, which today are inexpensive and widely available.

India boasts of varying flavors of chicken curries from different regions.

Chicken curry is an incredibly delicious Indian dish which is also commonly eaten in England and the Caribbean where it is customarily referred to as curry chicken.

A typical or a basic chicken curry dish of India consists of a tomato base including these wonderful flavors which include ginger, turmeric, cumin, coriander, cinnamon, and cardamom.

India has always been considered the “Spice Bowl of the World.”

The spicejournal.com writes that spices were in great demand by past civilizations to help preserve the flavor of food due to the lack of refrigeration and cold storage.

Cooking up a Mango Curry is easier than you think!

We started with a basic curry sauce but changed a few of the ingredients to make a mango curry.

Mango Chicken Curry

1 tablespoon coconut oil

1 medium onion, chopped

4 garlic cloves, smashed with the side of your knife

4 tablespoons ginger, chopped

2 tablespoons curry powder

1 teaspoon each: salt and pepper

3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

1 14-ounce can coconut milk

1 lb. boneless chicken thighs, chopped (can sub chicken breasts)

1 1/2 cup frozen peas and diced carrots

We flour dusted (can also use corn starch) the chopped chicken and fried in coconut oil and then added it to the mango sauce with vegetables.

Here’s how to prepare the mango curry:

In a pan sauté onions, garlic, and fresh ginger over medium heat.

Next, purée them together in a blender with coconut milk and mangos (fresh or frozen) curry powder, salt and black pepper.

Pour the puréed sauce back into the pan – add chopped chicken thighs and simmer until chicken is cooked, about 15 minutes.

You can stir in more diced mango pieces (fresh or frozen) if you desire.

Serve your curry over some cooked rice or on the side – we served our curry over a coconut jasmine brown rice.

Mango Chicken Curry is mild tasting – not spicy.