This Thai Green Chicken Curry has the best of both worlds. Warming comfort food, spicy chicken and healthy pasta along with the fresh ingredients of Spring. What more could you ask for?!
Every February without fail I get a serious case of Spring fever! I am constantly watching the weather forecasts, I’m cleaning out closets and cupboards, I’m dreaming of shedding the heavy boots, coats and gloves and most of all – I’m craving those fabulous flavors that add some zing to our dishes. Lime, radishes, peppers – they just make my day!
This amazing recipe comes from the Ivars Rasa, a very talented chef and husband of my Chickapea teammate, Kim. I was so delighted that she shared this recipe and we decided it definitely needed to go up on the website.
Don’t you love the combination of those spicy chunks of chicken in the curry along with Chickapea pasta? I love using the shells because they are meld beautifully into a dish and the nutty flavor of this healthy pasta is the perfect complement to a curry dish.
I went a little overboard with garnishes but it’s the fever! I want every bite to have something new and surprising – crunch, zest, heat – it’s got it all!
If your kids are not fans of the heat, you can omit the jalapeno or simply add a small amount.
As always, I asked my butcher to cut up my chicken for me. This saves so much time and mess in your prep time and they always do a great job of ensuring all the pieces are the same size. This recipe is created for 8 persons so it’s great for leftovers but can easily be halved as well.
What’s your favorite type of curry? I’m on a bit of a shrimp kick these days so I’ll throw some shrimp in here next time. Share your dishes with me on Instagram so I can see what you’re up to in your kitchen. Use the hashtag #simplyfreshdinners and we can exchange ideas! Cheers!
Thai Green Chicken Curry
This healthy comfort food has the best of both worlds. Spicy chicken and healthy pasta along with the fresh ingredients of Spring. What more could you ask for?!
- 2 boxes Chickapea shells, cooked al dente, approx. 6 minutes
- 1 tbsp (15 mL) vegetable oil
- 2 onions, diced
- 2 tbsp (30 mL) ginger, rasped
- 4 garlic cloves, rasped
- 3 tbsp (45 mL) Thai green curry paste
- 3 lbs (1.3 kg) skinless, boneless chicken breasts, cubed
- 2 cans (14oz/400mL) coconut milk
- 4 tbsp (60 mL) fish sauce
- 1/2 cup (125 mL) water
- 2 red peppers, chopped
- 1 cup (250 mL) snow peas
- 1 lime, freshly squeezed
- 1 tsp sea salt (or to taste)
- Handful of fresh cilantro for garnish
- Additional garnishes if desired: jalapeno, red onion, radish, bean sprouts, lime
In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring, until soften, about 10 minutes. Stir in ginger, garlic and curry paste; cook stirring, until spices are blended, about 2 minutes.
Add chicken, cooking approximately 5 minutes; add coconut milk, fish sauce and water. Bring to a simmer; cover and let cook for 15 – 20 minutes, or until chicken is cooked through.
Meanwhile, in a large pot, bring well salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, approximately 6 minutes. Do not overcook. Drain and rinse with warm water and set aside.
Add peppers; cook for 5 minutes until softened. Add lime juice, salt, snow peas and pasta. Stir well to combine. Heat for 2 – 3 minutes; garnish with cilantro and serve immediately.