Thai green curry with chickpeas recipe
Thai green curry, a staple in Thai cuisine, is known for its aromatic blend of herbs and spices. Originating from Thailand, this dish has gained popularity worldwide for its rich flavors and versatility in accommodating various dietary preferences. Traditionally made with chicken or fish, our version uses chickpeas to create a hearty vegetarian and eggless option. Let's get cooking.
Gather the following ingredients
For this Thai Green Curry with Chickpeas, gather one 400 ml can of coconut milk, two tablespoons of vegetarian green curry paste, one 400 g can of drained and rinsed chickpeas, 200 g mixed vegetables (bell peppers, carrots, baby corn), one tablespoon soy sauce, one teaspoon sugar (palm preferred), fresh basil leaves, and salt to taste. Optional are lime wedges for serving.
Prepare the vegetables
Begin by washing all vegetables under running water. Peel the carrots, cutting them into thin slices or julienne strips. Slice the bell peppers into thin strips, removing seeds and membranes. For baby corns, if large, slice them in half lengthwise; leave smaller ones whole. Set these prepared vegetables aside, as they will be added to the curry later.
Cook the curry base
In a large pan or wok over medium heat, add half of the coconut milk and green curry paste. Stir well until the curry paste is completely dissolved into the coconut milk creating a fragrant base. This process should take about three to four minutes. Make sure not to let it boil too vigorously to avoid splitting the coconut milk.
Add chickpeas and vegetables
Once your curry base is aromatic, add the prepared vegetables and chickpeas to the pan. Then, pour in the remaining coconut milk, soy sauce, and sugar, stirring to ensure everything is well coated with the curry mixture. Allow it to simmer on low heat for about 10 minutes or until the vegetables are tender yet crisp.
Final touches
As your curry nears completion, check the seasoning and add salt if needed. If a spicier flavor is desired, cautiously add more green curry paste, as flavors intensify with cooking. Just before serving, stir through fresh basil leaves for added freshness. Serve hot with steamed rice, and lime wedges as an optional garnish. Enjoy your homemade Thai Green Curry with Chickpeas!
