Post sponsored by La Crema. See below for more details.
I'm rather amazed that for as many curry recipes that I post, I've never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring all the flavors together. I look for a green curry paste in a jar then add to reach a flavorful base. It's the perfect compromise for an easy and fairly quick curry that pairs well with La Crema's Monterey Chardonnay.
A flavorful green curry sauce that pairs well with the mild flavors of potatoes and chickpeas.
Tips & Tricks: Make the sauce ahead of time to make quick work of dinner.
Stock up: get the pantry ingredients you will need: coconut milk, potatoes, chickpeas
Nutrition: see the information.
Really my only suggestion for this curry is to not really mess with the sauce. Everything else is fair game! Add or swap out different vegetables, serve with grains or tofu, or add my favorite: fried cheese.
Coconut Milk: Cut back on the fat a bit by using ½ cup of coconut and ½ cup of vegetable broth.
Herbs: Add fresh basil and mint as desired.
Grains: I’m fairly standard when it comes to serving curry over rice but quinoa would also work well (and has a quicker cooking time).
Cheese/Tofu: If you’re looking to add an extra bit of heft to the recipe, top the curry with a bit of fried paneer or tofu.
With signs of spring showing, I love the balance of the tail end of winter produce with the fresh items of spring. It's the perfect time to make meals that have a bit of richness to them, like in this curry. What's better is when you have a crisp white wine to balance the rich sauce. A few of my other favorite spring dishes that would go well with La Crema's Monterey Chardonnay:
Spinach Fennel Pizza
Garlicky Halloumi Tacos
Cheesy Millet Polenta with Roasted Asparagus
Disclosure: This recipe was created in partnership with La Crema. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |
Looks delish... Is the brown rice included in the nutritional info?
It is!
Looks so good!!!
Izzy | Pinch of delight
Hi.
Can you freeze this??
I've not tried it- you might be able to freeze the sauce!
I made this it is REALLY good. I had to make 2 subs--chopped jalapenos from a jar...forgot to buy the fresh jalapeno, and I didn't have fingerlings, so I just peeled 2 potatoes and diced into just slightly larger than the chickpeas. My husband loves chickpeas. We've never eater green curry. We both loved it.
★★★★★
We made this recipe tonight and it was amazing! I have never done a green curry, and this recipe was easy. So tasty - will definitely make this recipe again.
★★★★★
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I made this for dinner last night, Erin, and it was delicious! Bonus that it was so easy to make. Thank you for the recipe!
Thank you for sharing this flavorful recipe Erin! My family enjoyed it very much. Thai basil garnish was a nice touch. 🙂
★★★★★
I made this dish with potatoes and edamame beans and really enjoyed it.
★★★★