Thai Green Curry

the very best vegan thai curry recipe with shelf-stable ingredients

Made with shelf-stable ingredients, this Thai Green Curry will become a quick, weeknight favorite!

Course Main Course

Cuisine Thai, Vegan, Vegetarian

Keyword Chickpea Curry Recipe, Green Curry, Thai Green Curry, Vegan Thai Green Curry

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 554kcal

Author Lauren

Ingredients

2 tbsp olive oil extra virgin
1 can chickpeas/garbanzo beans drained + rinsed
1 small onion diced
4 cloves garlic minced
½ tsp red pepper flakes
¼ tsp ginger ground
2 tbsp green curry paste
2 cups vegetable broth
1 can coconut milk full fat (if possible)

US Customary - Metric

Instructions

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!

Notes

A note on the cooking time: Please don't skip the long simmer. It will help the curry develop into a thick, creamy, stew. It's delicious. But, it does take time, I'm afraid.

Storing: Before storing in the fridge, allow the stew to cool to room temperature, and place in an airtight container. It'll keep for about a week.

Nutrition