Green Curry

Name: Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 4 cloves garlic (minced (about 4 teaspoons)); 2 tablespoons minced fresh ginger; 1/2 medium yellow onion (chopped (about 1/2 cup), or 1 shallot, chopped); 5 tablespoons green curry paste ((I used Thai Kitchen brand)); 2 can s 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); 1/2 tablespoon coconut sugar (or brown sugar); 1/2 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)

This healthy Thai green curry recipe with chickpeas and coconut milk is not too spicy and ready in 30 minutes. Easy weeknight dinner!

⏱️ 35 menit 🔪 Persiapan: 15 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

4 porsi

1 tablespoon extra-virgin olive oil
4 cloves garlic (minced (about 4 teaspoons))
2 tablespoons minced fresh ginger
1/2 medium yellow onion (chopped (about 1/2 cup), or 1 shallot, chopped)
5 tablespoons green curry paste ((I used Thai Kitchen brand))
2 can s 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)
1/2 tablespoon coconut sugar (or brown sugar)
1/2 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)

Langkah-langkah

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.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori46323% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 8.888

Per Porsi Rp 2.222/porsi

🏠 Lebih hemat ~Rp 17.776 dari beli jadi!

📋 Rincian Harga Bahan (6% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
extra-virgin olive oil	1 tablespoon	-	-
garlic	4 cloves	-	-
minced fresh ginger	2 tablespoons	-	-
yellow onion	0.5 medium	-	-
green curry paste	5 tablespoons	-	-
s light coconut milk	2 can	-	-
sweet potato	1 large	-	-
kale	1 bunch	-	-
reduced-sodium chickpeas	1 can	-	-
head broccoli	1 small	-	-
fresh lime juice	2 tablespoons	-	-
fish sauce	1 tablespoon	-	-
coconut sugar	0.5 tablespoon	-	-
nonfat plain Greek yogurt	0.5 cup	Rp 15.000/200g	Rp 8.888
Cooked brown rice	-	-	-
Chopped fresh basil	-	-	-