Thai Green Curry Chickpeas with Courgette and Jasmine Rice
Thai-style green curry chickpeas simmered in coconut milk with fried garlic, ginger, green chilli and courgette, served over jasmine rice with lime juice and coriander.
- 200 g tinned chickpeas
- 200 g courgette
- 150 ml coconut milk
- 2 cloves garlic cloves
- 10 g fresh ginger
- 1 whole green chilli
- 75 g jasmine rice
- 150 ml vegetable stock
- 1 tsp fish sauce
- 2 tsp lime juice
- 6 g fresh coriander
- 8 ml oil
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse jasmine rice under cold water. In a small pot, bring 150ml vegetable stock to boil. Add rice, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes.
- Step 2
Step 2: While rice cooks, peel and mince garlic and ginger. Slice courgette into half-moons (5mm thick). Slice green chilli into thin rings, removing seeds for less heat if preferred.
- Step 3
Step 3: Heat oil in a wok or large pan over medium-high heat. Add garlic, ginger, and chilli. Stir-fry for 1 minute until aromatic.
- Step 4
Step 4: Add courgette slices and stir-fry for 3 minutes until starting to soften.
- Step 5
Step 5: Drain and rinse tinned chickpeas. Add to pan and stir to combine.
- Step 6
Step 6: Pour in coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Step 7
Step 7: Add fish sauce and lime juice. Taste and adjust seasoning as needed.
- Step 8
Step 8: Fluff rice with a fork. Serve curry over rice, garnished with fresh coriander.
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