Green Curry
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings, about 7 1/2 cups
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Calories
463 kcal
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Course
Main Course
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Cuisine
Thai
Green Curry
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This healthy Thai green curry recipe with chickpeas and coconut milk is not too spicy and ready in 30 minutes. Easy weeknight dinner!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- ½ medium yellow onion chopped (about 1/2 cup), or 1 shallot, chopped
- 5 tablespoons green curry paste (I used Thai Kitchen brand)
- 2 cans light coconut milk (14-ounce cans)
- 1 large sweet potato peeled and cut into 1/2-inch dice (about 2 heaping cups)
- 1 bunch kale stems removed and discarded, roughly chopped (about 4 loosely packed cups)
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 1 small head broccoli cut into florets (about 3 cups)
- 2 tablespoons fresh lime juice from about 1 lime
- 1 tablespoon fish sauce to make vegan, swap soy sauce or coconut aminos
- ½ tablespoon coconut sugar or brown sugar
- ½ cup nonfat plain Greek yogurt to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it
- cooked brown rice for serving
- chopped fresh basil for serving
Instructions
- Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent.
- Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
- Add the coconut milk. Stir until the sauce is smoothly incorporated.
- Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer.
- Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender.
- Stir in the lime juice, fish sauce, and coconut sugar.
- Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat curry in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- If you need the recipe to be gluten free AND vegan, use gluten-free tamari in place of the fish sauce (if gluten free is not a concern, you can swap for soy sauce).
Nutrition Information
Show Details
Serving
1(of 4), about 1 3/4 cups curry and 1/2 prepared brown rice
Calories
463kcal
(23%)
Carbohydrates
54g
(18%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
1045mg
(30%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
19529IU
(391%)
Vitamin C
149mg
(166%)
Calcium
260mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings, about 7 1/2 cups
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1(of 4), about 1 3/4 cups curry and 1/2 prepared brown rice | |
| Calories | 463kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 1045mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 19529IU | 391% |
| Vitamin C | 149mg | 166% |
| Calcium | 260mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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