Thai Green Curry with Courgette, Chickpeas & Jasmine Rice
Green curry paste cooked with coconut milk, then simmered with courgette, chickpeas, fish sauce and palm sugar.
- 240 g tinned chickpeas
- 300 g courgette
- 400 ml coconut milk
- 2 whole green chilli
- 20 g fresh coriander
- 1 whole lime
- 3 whole garlic clove
- 15 g ginger root
- 150 g jasmine rice
- 2 tsp fish sauce
- 1 tbsp vegetable oil
- 5 g palm sugar
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to packet instructions (typically 150g rice with 300ml water, simmer 12-15 minutes covered).
- Step 2
Make green curry paste: roughly chop green chillies, garlic, ginger and coriander stems. Blend together with 30ml coconut milk until smooth paste forms.
- Step 3
Heat vegetable oil in a large pan over medium-high heat. Add curry paste and fry for 2 minutes, stirring constantly, until fragrant.
- Step 4
Pour in remaining coconut milk and bring to a gentle simmer. Cut courgette into half-moons (about 5mm thick). Add courgette and drained chickpeas to pan.
- Step 5
Simmer for 12 minutes until courgette is tender. Add fish sauce and palm sugar, stir well. Taste and adjust seasoning.
- Step 6
Squeeze lime juice into curry. Tear coriander leaves and scatter over top. Serve over jasmine rice.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
