Main Dishesclosetcooking
Asparagus, Zucchini and Chickpea Green Curry
Asparagus, zucchini and chickpeas in a tasty Thai coconut green curry sauce packed with bright fresh flavours.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan over medium heat.
oil1 tablespoon
2
Add the curry paste and saute until fragrant, about a minute.
3
Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for ⏱️ 5 minutes.
coconut milk1 (14 ounce) canfish sauce2 tablespoonslime, juice1kaffir lime leaves, sliced2sugar2 teaspoonschickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)1 (15 ounce) can
4
Add the zucchini and asparagus and simmer until tender, about ⏱️ 5 minutes.
zucchini, sliced1 poundasparagus, trimmed and sliced1 pound
5
Remove from heat an serve garnished with fresh basil and sliced chilies
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