This Curry is a comforting version of our DIY Green Curry Paste. It is a fusion between classic Thai green paste and flavors such as lemongrass, citrus, garlic, and coriander, along with whole spices like cumin and coriander seed.
This dish came to me after I made a dressing using this green curry paste. It was poured over fresh kale-ins,tant Pot chickpeas, and perfectly roasted potatoes. It was delicious, but I knew that it would be even better if cooked with coconut milk. The result was delicious. We’ll show you how to make this 1-pot recipe!
Green Curry Paste
Thai green curry paste traditionally consists of a mixture of green chilies and shrimp paste. It also contains garlic, shallots (source), peppercorns, limes makrut, cumin seeds, and lemongrass. The Curry is spicy and flavorful and goes well with coconut milk.
This DIY Green Curry Paste is a little different from the usual, adding green bell pepper and whole spices and omitting shrimp paste. It also adds coconut aminos.
This vibrant curry paste is perfect for adding to all types of dishes, from dips to dressings to stews!
Even though it is not essential to make your Curry paste yourself, it is usually fresher. It can be frozen in ice cube trays for easy use during weeknight meals. Store-bought curry paste works just as well!
This Curry’s versatility is another thing that we love!
This is a great way to use up leftover vegetables, as you can substitute the sweet potato for other vegetables such as butternut squash or gold potatoes. Kale can also be substituted for collard greens or other strong greens. Bell peppers, snap peas, or cauliflower would also work.
- 1/4 cup of water (or a small amount of oil)
- 2/3 cup thinly diced shallots or onions
- Fresh ginger minced to 1 Tbsp
- Three cloves garlic, minced
- If using a store-bought paste, I would start with less as it is saltier.
- Peel and cube two medium sweet potatoes
- Add more salt or coconut aminos to taste.
- Curry powder* (or store-bought): 1 tsp
- One 14-oz can light coconut milk
- Add 1/2 cup of water or vegetable stock (vegetable stock will enhance the flavor, so don’t add too much salt).
- The original recipe calls for 1 1/2 cups of drained chickpeas.
- If you want less sugar, omit it.
- Three cups of chopped kale (or other strong greens such as collards)
Optional FOR SERVING
- Slices of lemon or lime
- Roasted Cashews, Chopped
- Heat a large pan or Dutch Oven on medium heat. Add water, shallots or onions, and ginger once the pot is hot. Stir frequently and sauté for 3-4 minutes until onion is translucent.
- Sauté garlic for a couple of minutes. Add curry paste and stir. Start with the smallest amount suggested and add more later if necessary. Cook for another 2 minutes.
- Stir in the curry powder, sweet potatoes, and half of coconut aminos. Stir fry the potatoes for 2 to 3 minutes in order to incorporate the curry powder and paste. Add coconut milk, vegetable broth or water, and the remainder of the coconut aminos. Stir. Bring to a boil over medium heat.
- Add chickpeas once the mixture has simmered. Reduce heat slightly. The heat should be low to medium.
- Cover and cook for 10-12 minutes while stirring every few minutes. Reduce the heat to a simmer if it is boiling.
- Curry powder can be used to add spice and flavor depth, while curry paste will bring out more citrusy notes. Do not be afraid to add seasonings – this Curry should have a lot of flavor.
- Add your greens, stir, and cover the pot once you have reached your desired taste. Cook the greens for 2-3 minutes or until they are vibrant and wilted. Let the Curry sit uncovered for a few moments after turning off the heat.
- Serve over rice or quinoa or steamed vegetables (optional). Add desired toppings like cilantro, lemon, lime, or roasted nuts for texture and protein.
- Keep leftovers in your refrigerator for up to three days. You can also store them in the freezer for up to one month. Reheat the dish on the stovetop. If it needs additional moisture, add more coconut milk.