Craving a restaurant-quality meal that will transport your taste buds straight to the vibrant streets of Thailand? Look no further! This Thai Green Curry with Chickpeas is not just a recipe—it's a culinary adventure that promises to revolutionize your home cooking. Imagine a creamy, aromatic curry packed with protein-rich chickpeas and colorful vegetables, all simmered in a luscious coconut milk base that will make your kitchen smell like a Bangkok street food market. Whether you're a seasoned cook or a curious beginner, this recipe is about to become your new go-to comfort food that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1 cup chickpeas, drained and rinsed
- 1 tablespoon green curry paste
- 1 cup mixed vegetables (e.g., bell peppers, broccoli)
- 1 tablespoon soy sauce
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing and chopping mixed vegetables into bite-sized pieces. Drain and rinse chickpeas thoroughly.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking.
- Pour green curry paste into the heated pan and stir-fry for 30-45 seconds to release its aromatic flavors, being careful not to burn.
- Add coconut milk to the pan and whisk the curry paste and milk together until well combined and smooth.
- Gently add chickpeas and mixed vegetables to the curry sauce, stirring to ensure even coating.
- Reduce heat to medium-low and simmer for approximately 15-20 minutes, allowing vegetables to become tender and flavors to meld together.
- Stir in soy sauce to enhance the umami flavor and adjust seasoning to taste.
- Once vegetables are cooked and sauce has thickened slightly, remove from heat.
- Garnish with fresh basil leaves just before serving.
- Serve hot over steamed jasmine rice or rice noodles for a complete meal.
Tips
- Ingredient Quality Matters: Use fresh, high-quality green curry paste for the most authentic flavor. If possible, choose a paste from a reputable Thai brand.
- Coconut Milk Technique: Don't shake the coconut milk can before opening. Instead, carefully open it and scoop the thick cream from the top for a richer curry base.
- Vegetable Variation: Feel free to swap mixed vegetables based on what's in season or in your refrigerator. The recipe is wonderfully flexible!
- Spice Control: Adjust the amount of green curry paste to control the heat level. Start with less and add more if you prefer a spicier dish.
- Garnish Generously: Fresh basil isn't just a garnish—it adds a crucial layer of flavor. Don't skip this step!
- Serving Suggestion: For the most authentic experience, serve over jasmine rice and have extra fresh basil and a wedge of lime on the side.
Nutrition Facts
Calories: 250kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
