Thai green curry is a pantry recipe made with mostly shelf-stable ingredients–one of my favorite recipes for self-isolation this month!
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First, how are you? We’re doing great here. This is certainly not an easy time, especially as more of it passes, but I find that fantastic food made with pantry staples makes this whole thing less intense on the feelings.
We’ve been avoiding public places and grocery stores as much as possible, so I’ve been relying on pantry and shelf-stable ingredients to get us through. For the most part, we stick to a plant-based diet, and the food that I make isn’t always a hit with my kids, but this curry was!
There are quite a few things about this pandemic that aren’t amazing. It’s helpful for me to focus on things that I have to be thankful for, rather than stewing in depression. I’m grateful that I have uninterrupted time with my family, and therefore more family dinners and cooking at home. Plus, I have more time with myself, I’ve read a few books that I’ve meant to get to that have been collecting dust on my shelves, and I’ve settled into a skincare routine (something I’ve wanted to do now that I’m 30-ish).
These things might not sound like much, but rather than stressing about the unknowns or slipping into a constant state of panic and worry– I’ve been switching my negative thoughts into things I’m glad for.
It’s helped immensely; maybe it will help you as well?
Please know I’m not minimizing the genuine struggles that many people are facing right now, I’m simply sharing what is working for me at the moment.
LET’S TALK ABOUT THIS VEGAN GREEN CURRY
Let me say a few things about curry–I don’t like it dry. I love it stew-like, and I like it with a pinch of heat! Not too much, but I find that a pinch is perfect.
IT’S NOT THAT GREEN: Nope! It’s not that green. The reason that I’m calling this “green” curry is that I’ve used Thai Green Curry Paste to give it that “curry” flavor we all know and love.
PANTRY + SHELF STABLE INGREDIENTS: This green curry is made with *mostly* shelf-stable ingredients.
IS IT QUICK? After testing a few times, I’ve streamlined the ingredients; however, it’s not a five-minute “throw it together” thing. It does require some time in the kitchen (to the tune of 50-60 minutes), but now more than ever I have the time to spend in the kitchen! And it helps to pour yourself a really lovely glass of wine to assist you in the kitchen.
WHAT INGREDIENTS DO YOU NEED?
- Olive oil
- Canned chickpeas/garbanzo beans
- Canned coconut milk
- Veggie broth
- Red pepper flakes
- Ginger (ground or fresh)
And that’s it! Just 8 ingredients plus some salt to taste.
DON’T FORGET TO SIMMER + STIR
This recipe is so straightforward. Aside from time, there isn’t much to it. But please, please cook it down to thicken it. After sauteing your veggies and chickpeas, you’re going to add the coconut milk, and it’s going to be very thin. If you continue to simmer, stir, and simmer and stir some more– it’s going to cook down, the chickpeas are going to absorb the flavor, and it’ll turn into a thick, delicious stew!
If you have them, I recommend serving with:
- Rice or naan
- Chopped cilantro
- Fresh mint leaves
- A dollop of yogurt (I used coconut yogurt)
- A pinch of flaky sea salt
HELPFUL KITCHEN TOOLS + INGREDIENTS
OTHER @PLANTSDISH RECIPES TO TRY
IF YOU LOVE THIS RECIPE
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Thai Green Curry
- 2 tbsp olive oil extra virgin
- 1 can chickpeas/garbanzo beans drained + rinsed
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1/4 tsp ginger ground
- 2 tbsp green curry paste
- 2 cups vegetable broth
- 1 can coconut milk full fat (if possible)
- In a dutch oven or large pot over medium heat, combine: olive oil, garlic, onion, ginger, red pepper flakes and ginger. Saute for 10 minutes crushing a few of the chickpeas with the back of a wooden spoon (to help thicken the curry).
- Add the curry paste and give it a quick stir. Pour in the vegetable broth and coconut milk (it's going to be very thin). Allow the curry to simmer for about 40-50 minutes or until it's a thick stew-like consistency.
- Serve immediately with naan or rice, a dollop of yogurt, chopped cilantro, and lime if you have it!