Thai Green Curry
Made with shelf-stable ingredients, this Thai Green Curry will become a quick, weeknight favorite!
Servings 2 people
- 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!
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.
Calories: 554kcal | Carbohydrates: 15g | Protein: 5g | Fat: 56g | Saturated Fat: 39g | Sodium: 976mg | Potassium: 495mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3011IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 7mg