Asparagus, Zucchini and Chickpea Green Curry from Closet Cooking

Asparagus, zucchini and chickpeas in a tasty Thai coconut green curry sauce packed with bright fresh flavours.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

  • 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 (19 ounce) can chickpeas, rinsed and drained
  • 1 pound zucchini, sliced
  • 1 pound asparagus, trimmed and sliced
  • 1 handful Thai basil or basil
  • red chilies, sliced
  1. Heat the oil in a pan over medium heat.
  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.
  4. Add the zucchini and asparagus and simmer until tender, about 5 minutes.
  5. Remove from heat an serve garnished with fresh basil and sliced red chilies