Main Dishes
Green Curry
Description
Today’s easy Green Curry recipe is my lightened-up version of the coconut milk curry we love ordering from our local Thai restaurant. With fresh ginger, sweet potato, and kale in a warm (but not too spicy!) coconut green curry sauce, its flavor reminds me of the curries I cooked in Thailand.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- ½ medium yellow onion chopped (about 1/2 cup), or 1 shallot, chopped
- 5 tablespoons green curry paste (I used Thai Kitchen brand)
- 2 cans light coconut milk (14-ounce cans)
- 1 large sweet potato peeled and cut into 1/2-inch dice (about 2 heaping cups)
- 1 bunch kale stems removed and discarded, roughly chopped (about 4 loosely packed cups)
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 1 small head broccoli cut into florets (about 3 cups)
- 2 tablespoons fresh lime juice from about 1 lime
- 1 tablespoon fish sauce to make vegan, swap soy sauce or coconut aminos
- ½ tablespoon coconut sugar or brown sugar
- ½ cup nonfat plain Greek yogurt to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it
- Cooked brown rice for serving
- Chopped fresh basil for serving
Directions
- Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent.
- Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
- Add the coconut milk. Stir until the sauce is smoothly incorporated.
- Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer.
- Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender.
- Stir in the lime juice, fish sauce, and coconut sugar.
- Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
