Green chickpea curry has been one of my go-to weeknight meals ever since we visited northern Thailand last year, and I’ve received a few questions about where on earth in Milwaukee I can find the ingredients. (If an Indian chickpea curry recipe is what you are after, take a look at this vegan Potato Curry or one of my other Indian recipes.) Answer: Target. Walmart. Kroger. Literally, any grocery store around me, and I’m willing to bet around you too! You really only need one ingredient to make authentic-tasting Thai curry at home: Thai curry paste. You can find both the green curry paste used in today’s recipe and the red curry paste used for this Coconut Curry (and the marriage proposal-inducing Thai Peanut Chicken Stir Fry from my cookbook) in the Asian section of almost any grocery store.
How to Make Green Curry
My favorite nickname for this recipe is “green curry in a hurry” because it comes together in less than 30 minutes.
I find the red to be more strong and spicy (perfect for Massaman Curry, while the green has more nuanced citrusy, herbal notes.The two varieties create two different colors for a chickpea curry coconut milk sauce like the one in this recipe (isn’t the color pretty?).This coconut curry uses green curry paste, but you can swap the red if you prefer more heat.
You can swap the chickpeas for just about any protein and use almost any vegetable in your produce drawer.
The Ingredients
Green Curry Paste. Green curry paste helps give this authentic chickpea curry flavor. It adds citrus and herb flavors with a little sweetness and spice. Fresh Ginger. A fresh, zesty addition and key ingredient to curry recipes like this one.Light Coconut Milk. Helps give the curry richness and liquid without watering down the flavors. Using light coconut milk helps add less fat to the dish. Chickpeas. You can make a delicious, satisfying curry with lots of chickpeas. Protein-wise, I love making this curry with chickpeas because they take exactly zero minutes to prep.
Sweet Potato. Sweet potato pieces add wonderful sweetness, texture, and healthy benefits to the curry.Kale. Chopped kale blends seamlessly into the curry and brings oodles of fiber and vitamins. You could make this into a spinach chickpea curry if you prefer a more mild-tasting green.Broccoli. Another delicious and nutritious green veggie addition.
Lime Juice. Adds brightness and acidity. Fish Sauce. A little fish sauce gives the curry an addictive note of umami and is key to its authentic taste.Coconut Sugar. To balance the curry spice. Greek Yogurt. Helps make this a super creamy chickpea curry without any extra fat.
The Directions
Storage Tips
To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.To Reheat. Reheat curry in a Dutch oven on the stovetop over medium-low heat. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Green Curry
Dutch Oven. Ideal for making green curry. Citrus Juicer. The easiest way to juice a lemon or lime. Extra Large Cutting Board. When chopping lots of vegetables, this large cutting board is a game-changer.
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