Green Curry

This healthy Thai green curry recipe with chickpeas and coconut milk is not too spicy and ready in 30 minutes. Easy weeknight dinner!

⏱ 35 min 🔨 Prep 15min 🔥 Cook 20min 📊 Medium 🍽 4 servings 👁 9
Green Curry

Ingredients

4 servings

Instructions

  1. Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent.
  2. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
  3. Add the coconut milk. Stir until the sauce is smoothly incorporated.
  4. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer.
  5. Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender.
  6. Stir in the lime juice, fish sauce, and coconut sugar.
  7. Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
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Nutrition per serving

463kcal

💰 Cost Estimate

Total Ingredients
$1207.00
Per Serving
$302.00/serving
🏠 Savings
~$2414.00 vs buying!
📋 Price Breakdown (81% ingredients detected)
IngredientAmountSubtotal
extra-virgin olive oil 1 tbsp $21.00
garlic 4 cloves $790.00
minced fresh ginger 2 tbsp $33.00
yellow onion 0.5 medium $25.00
green curry paste 5 tbsp $16.00
s light coconut milk 2 can $11.00
sweet potato 1 large $26.00
kale 1 bunch -
reduced-sodium chickpeas 1 can $70.00
head broccoli 1 small $50.00
fresh lime juice 2 tbsp $20.00
fish sauce 1 tbsp $33.00
coconut sugar 0.5 tbsp -
nonfat plain Greek yogurt 0.5 cup $112.00
Cooked brown rice - -
Chopped fresh basil - -

*Estimated market prices, may vary by region

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🍳

Green Curry

Ingredients:
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 2 tbsp minced fresh ginger
  • 1/2 medium yellow onion (chopped (about 1/2 cup), or 1 shallot, chopped)
  • 5 tbsp green curry paste ((I used Thai Kitchen brand))
  • 2 can s light coconut milk ((14-ounce cans))
  • 1 large sweet potato (peeled and cut into 1/2-inch dice (about 2 heaping cups))
  • 1 bunch kale (stems removed and discarded, roughly chopped (about 4 loosely packed cups))
  • 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
  • 1 small head broccoli (cut into florets (about 3 cups))
  • 2 tbsp fresh lime juice (from about 1 lime)
  • 1 tbsp fish sauce (to make vegan, swap soy sauce or coconut aminos)
  • 1/2 tbsp coconut sugar (or brown sugar)
  • 1/2 cup nonfat plain Greek yogurt (to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it)
  • Cooked brown rice (for serving)
  • Chopped fresh basil (for serving)

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