Vegetable and Chickpea Thai Green Curry

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Wonderfully aromatic and fragrant, this veggie loaded chickpea Thai green curry is simple to make and perfect for a warming weeknight meal. Sweet, spicy and full of flavor, this one pot dinner is a must make!

Thai green curry served with sticky rice.

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Thai cuisine is one of my favorites, but since we moved to a more rural area the option for a takeout is lacking to say the least! Luckily it's easy to make a Thai curry at home!

Made with lots of fresh veggies and chickpeas for protein, this Thai green curry is a great weeknight dinner that's simple to make. The coconut milk based curry sauce is so tasty, with hints of garlic, ginger and lime, and the veggies and chickpeas turn this into a hearty and wholesome meal.

Be sure to try my Chickpea and Spinach Curry and Chickpea Teriyaki too!

Why you will love this recipe!

One pot: All made in one pot on the stovetop, even the clean up is a breeze.
Make ahead: This Thai green curry keeps well and is freezer friendly.
Easy: There's nothing complicated about this delicious recipe. I promise you won't miss the takeout!
Dietary info: This chickpea Thai green curry is gluten-free and dairy-free. It is easy to make it vegetarian or vegan.

A pot of curry with some served into a white bowl.

Ingredients

Garlic and ginger: Use fresh for the best flavor.
Vegetables: Onion, carrot, green bell pepper and eggplant.
Thai green curry paste: Use your favorite jarred paste. Some are spicier than others, so give it a taste before you use it!
Coconut milk: Full fat coconut milk is best to use in this recipe.
Chickpeas: Canned chickpeas that are drained and rinsed.
Fish sauce: Fish sauce adds an umami flavor. Make this dish vegetarian or vegan by using soy sauce instead.
Stock: Chicken or vegetable stock can be used.
Coconut sugar: This adds a mild sweetness. Brown sugar will work well too.
Lime juice: The acidic lime juice adds flavor and helps to balance out the sweetness.
Cilantro: Cilantro is stirred in at the end of cooking to add a fresh flavor. If you don't like cilantro, parsley is a great substition.

How to make Chickpea Thai Curry

Be sure to scroll down for the full recipe!

Soften the garlic, ginger and onion (photo 1).
Add in the chopped vegetables and soften (photo 2).
Stir in the green curry paste (photo 3).

Three photos of cooking vegetables and mixing in green curry paste in a red pot.

Add in the coconut milk and simmer (photo 4).
Stir in the lime juice and cilantro to serve (photo 5).

Photos to show the coconut milk and cilantro added to the curry.

Serving Suggestions

I love to serve this chickpea Thai curry with jasmine rice, cooked to a sticky consistency to soak up all of those flavors. It's also great with rice noodles, cauliflower rice and other rice side dishes. Try it with some of these favorites.

Recipe Variations

This is a great dish to use up veggies you have in your fridge; mushrooms, spinach and green beans are all great additions.

The chickpeas can be swapped for a different protein, like shredded chicken or shrimp if you prefer.

This is a mildly spicy recipe, and depending on what type of Thai green curry paste you use, the spice levels may differ. Use less or more depending on your preference. Taste a little of the paste before you use it so you know the heat level.

Sliced carrot and eggplant in a green curry served in a white bowl.

Make Ahead, Storage and Reheating

Once made, this chickpea Thai green curry will keep well, covered in the fridge for 4 to 5 days and it can be quickly reheated on the stovetop to serve.

This curry also freezes well and will keep for up to 6 months. Thaw it in the fridge overnight before reheating.

Frequently Asked Questions

How spicy is it?

Green Thai curry is spicier than red, so if you are sensitive to spicy foods, you may want to give it a miss. Saying that, the coconut milk balances out the heat of the green chillies perfectly, and you can always use less curry paste if you like it on the milder side.

Do you have to use fresh ginger and garlic?

For the best tasting curry there is no comparison. I highly recommend using fresh ingredients. If you have to, you can use powdered, about a tablespoon of each will work.

Can you use lite coconut milk?

For a thicker consistency and fuller flavor, it's best to use regular coconut milk. Lite coconut milk just has water added, so the flavor of the finished dish won't be as rich.

Vegetable chickpea Thai curry in a red pot.

This vegetable and chickpea Thai green curry is a hearty dish that will warm your soul. Straight forward to make, this sweet, spicy and creamy curry is perfect after a long day in the office.

Recipe Notes and Tips

Cut the garlic and ginger as finely as you can for the strongest flavor.
Use full fat coconut milk for the creamiest and tastiest curry.
Fish sauce can be swapped for soy sauce to make this recipe vegan and vegetarian.

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