A variation on a Thai green curry, this is a spicy dish that my boyfriend said 'tastes as good as a take-away.' Best served with rice, naan, and mango chutney.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Melt butter over medium heat in a large wok; pour in olive oil. Add chile peppers, garlic, peppercorns, cardamom pods, cinnamon, turmeric, and cumin. Add chicken; stir-fry in the mixture until fully covered and starting to brown, about 5 minutes. Add potato, pepper, and onion; continue to stir-fry for 5 minutes more.

  • Stir coconut milk into the chicken mixture. Reduce heat to low and let simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Remove from heat; stir in yogurt.

Nutrition Facts

394 calories; 28.5 g total fat; 43 mg cholesterol; 77 mg sodium. 21.3 g carbohydrates; 17.6 g protein; Full Nutrition