An incredibly tasty Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you’re feeling under the weather and is delicious with coconut infused brown rice!
SERVES 4 | TOTAL TIME 1 hour | PREP TIME 15 mins | COOK TIME 45 mins
Per Serving – 511 Cals | Fat 25g | Carbs 50g | Protein 13g
WHAT IS GREEN CURRY?
Green curry is a very popular curry dish in Thai cuisine and differs from both red and yellow curries because of its vibrant color & flavors. Thai green curry paste gets its color from green chilies and herbs like cilantro and Thai basil. Traditional green curry paste can also have lemongrass, garlic, shallots shrimp paste and even more herbs and spices.
The healing powers of this Thai green curry
Not only is this Thai green curry recipe delicious, but it’s also chock full of anti-inflammatory ingredients making it perfect for winter and cold season.
GARLIC: Studies have actually found garlic to be effective against fighting colds. It also has been known to fight infections naturally. There’s people out there who actually eat a clove raw when they feel sick.
GINGER: A true tummy tamer AKA really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.
LEMONGRASS: The leaves of this plant are often used to make medicine. Its oil is often used in aromatherapy too. Check out how else lemongrass is commonly used here. Of course, you can always leave it out if it’s unavailable to you or if you don’t like it.
TURMERIC: Super trendy for the past few years, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.
THAI GREEN CURRY PASTE: You can get this at most supermarkets, but if they don’t have it — you can order it from Amazon.
For the brown rice:
1 teaspoon coconut oil
1 cup uncooked short grain brown rice
For the Thai green curry:
2 teaspoons extra virgin olive oil or coconut oil
3 cloves garlic, minced
3/4 cup diced green onion
2 stalks lemongrass, tender white inner bulb only, minced
1 heaping cup diced carrots (about 3 large carrots)
1 tablespoon freshly minced ginger
3 tablespoons finely diced fresh basil
2 tablespoons green curry paste
1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
1 (15 oounce) can lite coconut milk
1/2 cup vegetarian broth (or water)
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon (gluten free) soy sauce (or coconut aminos)
1 lime, juiced
1/2 teaspoon salt, plus more to taste
1 red bell pepper, thinly sliced
1 cup frozen peas
To garnish: Coriander, green onion & hot sauce
To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant.
Next add 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
Heat extra virgin olive/coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
Add in coconut milk, vegetarian broth/water, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender.
Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
Serve over brown rice in a bowl and garnish with fresh coriander, green onion (and a dash of hot sauce if you like things spicy).