Quick and Easy Green Curry Chickpeas Recipe
This quick and easy Green Curry Chickpeas recipe combines creamy cashew butter and fragrant Thai green curry paste with chickpeas simmered in coconut milk. Ready in just 25 minutes, it’s a flavorful and comforting vegetarian dish perfect for a simple weeknight dinner or meal prep. Serve it over rice with fresh garnishes like green onion, cilantro, and lime for a deliciously aromatic meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
For the Curry Sauce
- 2 teaspoons neutral flavored oil (such as olive or vegetable oil)
- 1 (4 oz) jar green curry paste (Thai Kitchen brand recommended)
- 1/3 cup cashew butter
- 1 (13.66 oz) can unsweetened coconut milk, full fat or lite
Main Ingredients
- 3 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup thinly sliced green onion, plus more for garnish
- 2-3 tablespoons fresh lime or lemon juice
Seasonings & Optional
- Salt, about 3/4 teaspoon, to taste
- Black pepper, about 1/2 teaspoon, to taste
- Optional: chili paste or chili crunch for extra heat
Instructions
- Prepare the curry base: Heat a large skillet over medium heat. Add 2 teaspoons of neutral oil and the entire jar of green curry paste. Stir and cook for about 1 minute, stirring frequently, to release and deepen the flavors of the curry paste in the oil.
- Make the sauce: Add the coconut milk and cashew butter to the skillet. Stir continuously until you achieve a smooth, lump-free sauce. Then add the drained chickpeas and mix well. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and simmers gently.
- Finish seasoning: Turn off the heat. Stir in the thinly sliced green onions and lime or lemon juice. Taste and add salt (approximately 3/4 teaspoon) and black pepper (about 1/2 teaspoon) to your preference. You may also add tamari or soy sauce if desired for extra savory flavor. If you like heat, add chili paste or chili crunch now.
- Serve: Serve the green curry chickpeas hot over cooked rice. Garnish with additional green onion, fresh cilantro, lime wedges, and chopped cashews if desired. Complement the meal with cooked vegetables and naan bread if you like.
Notes
- This recipe is vegetarian and can easily be made vegan by ensuring the curry paste doesn’t contain shrimp paste.
- You can adjust the heat level by adding more or less green curry paste and optional chili paste.
- Using full-fat coconut milk provides a creamier sauce, but lite coconut milk works to reduce calories.
- Cashew butter adds richness and creaminess; peanut butter is not recommended as a substitute.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Serve with jasmine rice for an authentic Thai-inspired meal experience.
