Thai green curry with chickpeas
Thai green curry with chickpeas
This is a great fall dish. It is packed with seasonal vegetables and it is warm , creamy and comforting. I purposely made it thicker than traditional green curry. Enjoy!
Yields: 4 servings
Ingredient
1 tablespoon coconut oil
¼ cup green curry paste (I use the brand AROY-D)
¼ cup onion – finely grated
1 teaspoon garlic – finely grated
1 teaspoon ginger – finely grated
¼ cup purified water – use only as needed
1 cup vegetable broth
1 - 400 ml can coconut milk – full fat (I like Thai Kitchen)
6 cups vegetables – chopped (eggplant, winter and summer squash, mushrooms, green beans and peas)
2 cups cooked chickpeas (if you use canned choose salt-free)
1 tablespoon cane sugar
1 tablespoon lime juice
2 lime leaves (you can purchase it at an Asian market – usually in frozen section)
Garnish
Lime wedges
Thai basil
Thai red chili peppers
Serve with rice - cook separately
Steps
In a large pan, sauté the curry paste in coconut oil for a couple minutes. You want to activate the spices. Add the onion, garlic and ginger. Use a little water to loosen any pieces which are sticking. Cook until the onions are translucent.
Remove the mixture from the heat. Add the coconut milk, stirring until it is well incorporated. Add the vegetable stock and lime leaves.
Put the pot back on the heat. Add all the vegetables except the beans and peas. Bring the mixture to a hard boil. Boil for a couple minutes to bring the flavours together and soften the vegetables, when ready add the chickpeas, beans and peas.
Turn down the heat to a simmer. Add the lime juice, salt and sugar.
Taste to make sure the flavours are well-balanced. Add additional salt, sugar or lime juice if needed. Go slowly, with small amounts. You can always add more. When you have the flavour just right, serve it with a side of rice and garnishes.
