• 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
Ingredient Checklist


Instructions Checklist
  • 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

393.9 calories; 17.6 g protein; 21.3 g carbohydrates; 42.7 mg cholesterol; 77.3 mg sodium. Full Nutrition