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Chicken & Cilantro Curry with Mushrooms & Snap Peas
Chef Michael's amazing recipe shows us we can make delicious chicken curry from scratch!
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Course
Dinner
Cuisine
Indian, Thai
Ingredients
Sauce
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
Saute
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
Instructions
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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