Intensely flavored, vibrantly green, healthy and satisfying – green coconut curry chickpeas are my new favorite weeknight meal.
1 3 inch piece of ginger, sliced
1 jalapeno pepper
1 T sambal paste
2 T sugar
2 t fish sauce
2 C basil leaves, tightly packed
1 C parsley or mint leaves, tightly packed
2 cloves garlic
2 T vegetable oil
1 T lime zest
1 14 ounce can coconut milk
2 14 ounce cans chickpeas, rinsed and drained
6 C baby spinach
2 T lime juice
Add ginger, jalapeno, sambal, sugar, fish sauce, basil, parsley, garlic, vegetable oil, and lime zest to a food processor or blender. Process until pureed (it won’t becoming completely smooth – that’s ok).
Heat a large skillet over medium-high heat. Add the paste and saute for 1 minute. Add the coconut milk and whisk until combined. Stir in chickpeas and spinach and simmer until spinach is wilted, about 5 minutes. Add lime juice and season to taste with more salt if desired.
Serve immediately over rice or noodles.
Curry paste can be made up to 3 days ahead and stored in an airtight container in the fridge.
You can substitute any leafy green for spinach, but don’t let it sit too long, or the color will go from vibrant green to mushy peas.
Feel free to use all basil or all parsley for this if you don’t have a combo.
Keywords: green coconut curry, easy weeknight dinner, thai inspired dinner