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a white bowl filled with green coconut curry and rice on a wooden table.
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5 from 31 votes

Green Coconut Curry

This green coconut curry is a delicious way to use up summer produce while having a super comforting dish that's great for meal prep, easy to make, and full of flavor.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 298kcal
Author: Andrew Bernard

Ingredients

For Green Curry Sauce

For Curry Base

  • 3 tablespoon oil
  • 1 ½ cups cooked chickpeas, blotted dry (1 15oz can or 250g)
  • 2 teaspoon seasoned salt (sub with your favorite all purpose seasoning blend)
  • 1 medium yellow onion, diced
  • 4 cloves Garlic, minced
  • 1 inch fresh ginger, grated (2.5cm)
  • 1 ½ tablespoon yellow curry powder
  • 1 ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes more or less to taste
  • 2 small zucchinis, thinly sliced
  • 2 cups fresh corn kernels, about 2 ears (or 1 15oz can or 330g)
  • 10-15 fresh basil leaves
  • ¼ cup fresh cilantro, chopped (4g)

Instructions

  • In a blender add 1 ¾ cup coconut milk, 1 cup vegetable stock, 1 cup spinach, 2 tablespoon tahini, 1 tablespoon vegan fish sauce, ½ lemon zest and ½ lime juice. Blend until a smooth consistent texture. Set aside.
    green coconut curry sauce blended in a blender.
  • In a large skillet over medium heat, add oil. Once heated, add chickpeas. Sprinkle the seasoned salt over and stir together. Saute for 3-5 minutes or until crispy. Remove from the oil to a bowl and set aside.
    chickpeas cooking in a stainless steel skillet to make them crispy.
  • In the same skillet, add 1 chopped onion, 4 cloves garlic, and 1 inch fresh ginger. Stir together and saute for 3 minutes or until it begins to soften.
    onions and garlic sauting in a skillet.
  • Add 1 ½ tablespoon yellow curry powder, 1 ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (or less if not wanting spicy). Stir together and allow to cook for 30 seconds to toast the spices.
    onions, garlic, and spices cooking in a skillet to start the base of green coconut curry.
  • Add 2 small sliced zucchinis, 2 cups corn, and ¾ of the chickpeas. Stir everything together. Add ¼ cup of the curry sauce and use that to scrap any bites off the bottom of the skillet. Add remaining sauce and reduce heat to simmer. Let cook for 15 minutes.
    chickpeas and vegetables sauting in a skillet to make green coconut curry.
  • Add 10-15 fresh basil leaves and ¼ cup chopped cilantro and stir together. Remove from heat. Top with remaining crispy chickpeas, fresh mini cucumbers, more herbs if desired. Serve with rice or other desired sides.
    green coconut curry sauce in a skillet with fresh herbs added.

Video

Nutrition

Serving: 0.75cup | Calories: 298kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 853mg | Potassium: 560mg | Fiber: 6g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 3mg

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