Green Curry with Potatoes and Chickpeas

4.8 from 4 reviews

A flavorful green curry sauce that pairs well with the mild flavors of potatoes and chickpeas. 



Green Sauce

  • 2 teaspoons coconut oil
  • ½ yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 1 small jalapeno (deseeded and minced)
  • 3 tablespoons thai green curry paste
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 cup whole-fat coconut milk
  • ⅓ cup loosely packed cilantro

Curry Base

  • 2 teaspoons coconut oil
  • ½ yellow onion (diced)
  • 1/2 pound fingerling potatoes (¼” sliced)
  • 1 cup chickpeas (drained and rinsed if using canned)

For Serving

  • 2 cups Brown rice (for serving)
  • Toasted coconut (for serving)
  • Fresh cilantro (for serving)


  1. Heat a dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.
  2. Return the pot to the stove and and add the olive oil to the pot, followed by the onion and potatoes. Saute for 8 to 10 minutes. The potatoes should be mostly tender and lightly browning. Stir in the chickpeas and the curry sauce. Bring to a simmer and cook until the potatoes are cooked fully, 5 minutes or so.
  3. Place ½ cup of rice in each bowl and divide the curry on top. Sprinkle with toasted coconut and cilantro before serving.


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.