1 Pot Green Curry With Chickpeas Kale

I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk. The result was incredibly delicious. Let us show you how this 1-pot dish is made!

About Green Curry Paste

Thai green curry paste is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source). It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk. Our DIY green curry paste strays a bit from the traditional, with the addition of green bell pepper and whole spices, as well as the omission of shrimp paste and adding coconut aminos. The result is an incredibly vibrant, citrusy, savory, slightly sweet curry paste that’s perfect for infusing into all kinds of dishes, from stews to dips to salad dressings! Although it’s not necessary to make your own curry paste, it’s usually far fresher and is easily frozen into ice cube molds for convenient use for quick, weeknight meals. However, store-bought works here, too! Another thing we love about this curry is its versatility! It’s great for using up leftover veggies as the sweet potato can easily be subbed for other veggies such as gold potatoes (or even butternut squash). And the kale can be swapped for other sturdy greens such as collard greens. We also think bell peppers, green peas, snap peas, cauliflower, or broccoli would work well. We hope you LOVE this green curry! It’s:CreamyCoconuttyVibrantCitrusySatisfyingComfortingDelicious& Versatile It’s perfect for weeknight meals, meal prep, and beyond! Serve on its own or for a more filling meal, pair with rice, quinoa, steamed vegetables, or greens.