Chickpea Thai Green Curry

Green curry is one of those dishes I will order every time when I eat at a Thai restaurant. Without fail. It’s creamy, spicy, fragrant, and just so delicious.

This version uses chickpeas instead of the usual proteins, as a higher fiber alternative. It's just as satisfying and flavorful as regular Thai green curry, but more satiating.

This dish is also very flexible. Feel free to use more or less curry paste, switch up the veggies, or add chicken thigh for an extra boost of protein.

Everything cooks in one pot and is ready in about 30 minutes, so it’s great for busy weeknights or quick meal prep!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Stovetop

Cuisine: Asian, Thai

Courses: Mains, Sides

Difficulty: Beginner

Servings: 6

Calories: 325

Dietary: Dairy-free, Gluten-free, High-fiber, Vegan, Vegetarian

Description

A higher-fiber take on the iconic Thai green curry, using chickpeas instead of the usual proteins. This dish come together in one pot in 30 minutes or less. With about 10 grams of fiber per serving (not including the rice), it’s cozy, filling, and just as satisfying as the traditional version.

Ingredients

1 tbsp neutral oil
3-4 tbsp green curry paste (Maesri brand)
1 cup low sodium vegetable or chicken broth
1 14-oz can full-fat coconut milk
3 15-oz cans chickpeas, drained and rinsed
1 tsp fish sauce (optional)
1 tsp sugar
1 large Asian eggplant, sliced into 2" long pieces
6 oz snow peas
1 8-oz can sliced bamboo shoots
1/2 red bell pepper, sliced
16-20 basil leaves
Juice of 1/2 lime
Salt to taste

Instructions

1
Heat the oil in a large pot over medium-high heat. Add the curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.
2
Pour in the broth and coconut milk, then stir in the chickpeas, fish sauce, and sugar. Bring to a simmer, then reduce the heat to medium.
3
Add the eggplant and cook for about 5 minutes, until soft.
4
Add the snow peas, bamboo shoots, and bell pepper. Cook for 2 more minutes.
5
Turn off the heat. Stir in the basil and lime juice, then add salt to taste.
For a more vibrant green color, blend a few extra basil leaves with a splash of water and stir the mixture into the curry.
6
Serve with jasmine rice (or brown rice for extra fiber). Enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 325kcal

% Daily Value *
Total Fat 16g25%
Total Carbohydrate 36g12%
Dietary Fiber 10g40%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make this fully plant-based, omit the fish sauce and be sure to use a vegan green curry paste!

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Chickpea Thai Green Curry

Nutrition Facts