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Chicken & Cilantro Curry with Mushrooms & Snap Peas

Chicken & Cilantro Curry with Mushrooms & Snap Peas


chicken curry

Chicken & Cilantro Curry with Mushrooms & Snap Peas

Chef Michael's amazing recipe shows us we can make delicious chicken curry from scratch!
Course Dinner
Cuisine Indian, Thai



  • 1 bunch cilantro chopped, stems included
  • 1 oz ginger peeled
  • 6 garlic cloves
  • 2 jalapeños deseeded, rough chopped
  • 1 tsp coriander ground
  • 3 limes juices and zest
  • 1 Tbsp agave or honey


  • 8 oz chicken 1 inch cubes
  • 8 oz mushrooms halved
  • 4 oz snap peas
  • 1/2 onion julienned
  • 1 tsp salt
  • 1 can unsweetened coconut milk


  • On medium high heat, sauté chicken until cooked halfway through, about 4 minutes.
  • Flip and add mushrooms, onion, and chicken. Cook until chicken is cooked through and veggies are tender.
  • Add curry paste and can of coconut milk. Turn to low heat and simmer until thick enough to coat a spoon.
  • Top with mint leaves, cashews, and sesame seeds.
Keyword curry cauliflower, ginger, mushrooms, peas, snap peas, sugar snap peas
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