Thai-like Green Curry

Thai-Like Green Curry Recipe with Chickpeas, Anaheim and Rice

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

This Thai-like Green Curry recipe is a delicious and flavorful dish that is perfect for those who love spicy and aromatic flavors. It is a vegetarian dish that is packed with protein and nutrients from the chickpeas and a variety of spices and herbs.

History

Green curry is a popular Thai dish that is known for its vibrant green color and spicy flavor. It is traditionally made with a paste of green chilies, garlic, lemongrass, and other herbs and spices. This recipe puts a twist on the traditional green curry by using chickpeas as the main protein source, making it a hearty and satisfying dish.

Ingredients

0.75 lb (340 g) dried garbanzo beans (chickpeas) or about 3 cans
4 large green chilis (Anaheim)
1 medium onion, chopped
1 tbsp chopped garlic
0.5 cup fresh cilantro (coriander) (not too tightly packed)
rind of 0.75 lemon (removed with vegetable peeler — no white pith)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
0.25 tsp ground cardamon
0.25 tsp ground anise seeds
1 tbsp tamari (soy sauce)
1 tbsp worcestershire sauce (optional — not necessarily vegetarian)
1 cup apple juice
1 x 14 oz (397 g) can evaporated skim milk (or substitute soy or rice milk)
rice

How to prepare

Soak the garbanzo beans and cook them according to the package directions (I used a crock pot).
Take the next set of ingredients and blend them in a food processor or blender until they form a paste.
Heat a non-stick skillet over medium heat for a few minutes, then add the paste.
Stir and cook for about five minutes. Some of the paste may stick and brown, but don't let it burn.
Add apple juice and stir to unstick the bottom crust. Cook for another 5 minutes, stirring.
Add the cooked garbanzo beans and bring to a low boil.
Reduce the heat and simmer for about 15 minutes.
Add evaporated milk and simmer for another 15 minutes.
Serve over rice.

Variations

You can add other vegetables such as bell peppers, zucchini, or eggplant to the curry for added texture and flavor.
For a non-vegetarian version, you can add cooked chicken, shrimp, or tofu to the curry.
Adjust the spice level by adding more or fewer green chilies to suit your taste preferences.

Cooking Tips & Tricks

Make sure to soak the chickpeas overnight before cooking them to ensure they are tender and cook evenly.

- Blending the ingredients for the curry paste until smooth will help to release the flavors and create a rich and aromatic sauce.

- Be careful not to burn the paste when cooking it in the skillet, as this can give the dish a bitter taste.

- Adjust the amount of green chilies to suit your spice preference. You can also remove the seeds to reduce the heat level.

Serving Suggestions

This Thai-like Green Curry is delicious served over steamed rice or noodles. You can also garnish it with fresh coriander leaves, sliced red chilies, and a squeeze of lime juice for added flavor.

Cooking Techniques

Soaking the chickpeas overnight before cooking them will help to reduce the cooking time and ensure they are tender.

- Blending the ingredients for the curry paste until smooth will help to release the flavors and create a rich and aromatic sauce.

- Simmering the curry slowly will allow the flavors to develop and the sauce to thicken.

Ingredient Substitutions

If you don't have fresh coriander, you can use dried coriander leaves or cilantro instead.

- You can substitute coconut milk for evaporated rice milk if you prefer a creamier texture.

- Use vegetable broth or water instead of apple juice if you want to reduce the sweetness of the curry.

Make Ahead Tips

This Thai-like Green Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

Presentation Ideas

Serve this dish in a bowl with a scoop of steamed rice in the center and the curry ladled over the top. Garnish with fresh coriander leaves, sliced red chilies, and a wedge of lime for a pop of color.

Pairing Recommendations

This Thai-like Green Curry pairs well with a crisp and refreshing cucumber salad or a side of pickled vegetables. You can also serve it with a side of naan bread or roti for a complete meal.

Storage and Reheating Instructions

Store any leftovers of this dish in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 300 calories. It is a filling and satisfying meal that is perfect for lunch or dinner.

Carbohydrates

Each serving of this Thai-like Green Curry contains approximately 45 grams of carbohydrates. The main source of carbohydrates in this dish comes from the chickpeas and rice.

Fats

This dish is relatively low in fat, with each serving containing approximately 5 grams of fat. The fat content mainly comes from the coconut milk used in the curry paste.

Proteins

Each serving of this dish provides around 10 grams of protein. The chickpeas are a great source of plant-based protein, making this a satisfying and nutritious meal.

Vitamins and minerals

This Thai-like Green Curry is rich in vitamins and minerals, including vitamin C, vitamin K, iron, and magnesium. The fresh coriander and spices used in the curry paste are packed with antioxidants and nutrients.

Alergens

This recipe contains soy sauce and Worcestershire sauce, which may contain gluten. It is important to check the labels of these ingredients if you have a gluten allergy or sensitivity.

Summary

Overall, this Thai-like Green Curry is a nutritious and balanced meal that is rich in protein, carbohydrates, and essential vitamins and minerals. It is a flavorful and satisfying dish that is perfect for vegetarians and those looking for a healthy meal option.

Summary

This Thai-like Green Curry is a delicious and nutritious dish that is perfect for vegetarians and those looking for a flavorful and satisfying meal. Packed with protein, vitamins, and minerals, this curry is a healthy and balanced option for lunch or dinner. Enjoy the spicy and aromatic flavors of this dish served over steamed rice or noodles for a complete meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Thai-like Green Curry. It was given to me by a dear friend who had spent several years living in Thailand and had learned to cook traditional Thai dishes from the locals. As soon as I read through the list of ingredients and instructions, I knew I had to try my hand at making this flavorful and aromatic dish.

The first step was to gather all the necessary ingredients. I made a list and headed to the local market, where I picked up fresh lemongrass, kaffir lime leaves, Thai basil, and a variety of colorful vegetables. I could already imagine the vibrant colors and fragrant aromas that would fill my kitchen as I cooked.

Next, I prepared the homemade green curry paste. This was the heart of the dish, a blend of green chilies, garlic, shallots, lemongrass, ginger, and a variety of spices. I carefully peeled and chopped the ingredients, then ground them together in a mortar and pestle until a smooth paste formed. The pungent aroma that wafted up from the bowl was enough to make my mouth water in anticipation.

With the curry paste ready, I moved on to the main components of the dish. I heated some coconut oil in a large pan and added a generous spoonful of the green curry paste. The sizzle and hiss as the paste hit the hot oil filled the air with a mouthwatering fragrance that made my stomach rumble in anticipation.

I then added coconut milk to the pan, stirring it gently to incorporate the curry paste and create a creamy, fragrant sauce. As the coconut milk simmered and thickened, I added a medley of vegetables – bell peppers, zucchini, carrots, and eggplant – along with chunks of chicken breast. The colors and textures mingled together in the pan, creating a beautiful and appetizing sight.

I let the curry simmer gently on the stove, allowing the flavors to meld together and the vegetables to soften. As the aroma of the dish filled my kitchen, I couldn't help but feel a sense of satisfaction and pride. This was more than just a meal – it was a labor of love, a tribute to the culinary traditions of a faraway land.

Finally, it was time to serve the Thai-like Green Curry. I spooned generous portions of the fragrant dish into bowls and garnished them with fresh Thai basil leaves and sliced red chili peppers. The vibrant colors and enticing aromas were a feast for the senses, and I couldn't wait to dig in.

As I took my first bite, I was transported to Thailand – to bustling markets filled with exotic spices, to street vendors selling steaming bowls of curry, to the warm embrace of a culture rich in culinary tradition. The flavors exploded on my tongue – spicy, tangy, savory, and sweet all at once. It was a symphony of tastes that danced across my palate, leaving me craving more.

As I savored each mouthful of the Thai-like Green Curry, I couldn't help but feel grateful for the friend who had shared the recipe with me. Through her, I had been able to experience a taste of Thailand, to bring a piece of that vibrant and colorful culture into my own home. Cooking this dish had been a journey of discovery and delight, and I knew that it would become a beloved favorite in my repertoire of recipes.

And so, as I sat at the table, savoring the last spoonful of curry and basking in the warmth of a satisfied belly, I made a silent promise to myself. I would continue to explore the world of culinary delights, to learn new recipes and techniques, and to share the joy of cooking with those I loved. For in the kitchen, as in life, there was always something new and exciting waiting to be discovered. And I couldn't wait to see where my next culinary adventure would take me.