Next up for my freshly homemade Thai green curry paste is this seasonal curry with asparagus and zucchini. One of the things that I like so much about Thai curries is that they are so easy tom make. You start by sautéing the curry paste to bring out its flavours then you add the coconut milk, the ingredients of choice, fish sauce, lime juice and a bit of sugar to balance things out, and then simmer for a few minutes. Nice and quick and easy! Despite being so easy, these curries are always full of flavour and when using homemade curry pastes they are nice and bright and fresh. For this curry I wanted the in season local asparagus and zucchini and because I wanted to keep things on the lighter side I filled out the curry with chickpeas though chicken or tofu would also work well. I normally serve curries like this over jasmine rice but this time I changed things up and went with quinoa which turned out to be a great alternative!
Asparagus, Zucchini and Chickpea Green Curry
Asparagus, zucchini and chickpeas in a tasty Thai coconut green curry sauce packed with bright fresh flavours.
ingredients
- 1 tablespoon oil
- 2 tablespoon Thai green curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 lime, juice
- 2 teaspoons sugar
- 2 kaffir lime leaves, sliced
- 1 (15 ounce) can chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 pound zucchini, sliced
- 1 pound asparagus, trimmed and sliced
- 1 handful Thai basil or basil
- 2 birds eye chilies, sliced
directions
- Heat the oil in a pan over medium heat.
- Add the curry paste and saute until fragrant, about a minute.
- Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for 5 minutes.
- Add the zucchini and asparagus and simmer until tender, about 5 minutes.
- Remove from heat an serve garnished with fresh basil and sliced chilies
Thai Fish Green Curry with Asparagus and Peas
Tilapia Baked in Thai Green Curry
Penang Gai (Chicken Penang Curry)
Prawn and Pineapple Curry
Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce
Thai Green Curry Pork Dumplings in Coconut Sauce with Crispy Fried Shallots
This looks so delicious and I love all the ingredients together!
I love green curry but I always have it with chicken. This is a great idea and healthier too !
You know, I've made a lot of thai curries in my life, but until you said it like that, I never realized just how easy they are! I love this seasonal version. So fresh-flavored!
Agreed – curries are always wonderful – this is chock full of great flavor and goodies.
Green curry is my favourite – and what great ingredients you've used too.
This looks fantastic Kevin! And I love the idea of using quinoa instead of rice. I'm making this, very soon.
Love this dish! Green curry is one of my favorite meals. Yum!
Another wonderful recipe Kevin, I'm trying this for sure.
have a good Sunday
Mary
I'm loving all your ideas with green curry paste! They all look wonderful.
How is it I didn't find this blog before today?? Your recipes sound terrific. Stunning photos, too! Cheers!
oh, looks delightful! I will be making this, its on my list….thank you 😀
Great website! Am currently trying out the cilantro rice (an earlier recipe of yours)… Thank you for sharing + keep up the great food work that you do on "Closet cooking".
Jon T.
I just have to tell you how much I appreciate that you reuse ingredients on your blog! What a great way to guide your readers through the ingredients they buy and help us all to be less wasteful! This recipe looks especially delicious and reminds me of a dish I order at my favorite local Thai restaurant. Thanks for the post!
Brilliant idea to serve the curry with quinoa. I've just recently discovered quinoa and have been looking for different ways to use it, will be definitely trying this 🙂
We made this with red curry paste, just because we had a bunch that we wanted to use up in the house… and it was fantastic! Both my fiance and I agreed this recipe was a keeper!