Coconut Green Curry With Mushrooms and Chickpeas Recipe

Loooove this recipe! Accidentally skipped the part where it says to use pre-cooked chickpeas and used soaked, so the sauce reduced a bit too much. As to everyone saying that it’s different from a traditional curry, I think this is more of a Thai/Vietnamese curry so it wouldn’t have the same techniques as an Indian curry 🙂

Sonja AZurich, Switzerland 05/19/20

I used fried tofu instead of chickpeas, so perhaps the consistency would have been different – thicker – without the substitution. But I was SHOCKED this recipe called for 2 additional cups of water after the coconut milk. When I make this again (which I will, the curry paste was phenom – could’ve eaten as a salsa) I would change to a half cup of water if any at all. The water addition really diluted the taste of the curry paste, very disappointing.

b_o_n_s_Portland, OR05/18/20

What a success! My family loved this recipe, and a great meal to have without meat! Only thing i did is substitute 2 cups of water for 1 cup of stock as per the comments!


Great recipe! Had to replace the Shiitake with regular brown cremini because quarantine and had it over brown rice. Turned out perfectly! I didn’t have the issue of the curry being too thin or watery as other reviewers reported – mine turned out very creamy. Thanks for making a vegan recipe!


I have made this recipe twice now with slight tweaks the second time. While I enjoyed it both times but I wanted a more robust curry. I added 1 cup more coconut milk and reduced the water to 1 cup. I also used 1 cup of cilantro stems as well as more ginger and garlic. Overall, massive hit with my friends and family.

AnonymousToronto 05/14/20

This was really good! I wasn’t paying attention and put all the cilantro in (whoops) but was still happy with it. Don’t skip the lime and peanuts on top. After reading reviews, I only used about a cup of water, and added a little curry powder to the paste. Went with brown rice instead in an attempt to be healthy…but rice noodles look good too!


This was really good and easy to make! The curry packed a lot of heat (I put a whole jalapeno in it), but the coconut milk balanced everything very well. Served over rice, this was the perfect healthy family meal! Thanks Andy!


This turned out pretty good, but I recommend subbing broth or stock of some kind for the 2 cups of water, and using less liquid (I used 1 1/4 cups chicken stock) . I used serrano and jalapeno, and left most seeds in for extra heat. I also subbed chicken breast for chickpeas, which turned out well but the chicken got a little dry (added around the same time as mushrooms). Overall, would make again.


needs some work. the proportions seem off for this to be a flavorful curry. too much water, not enough time to reduce. not sure why you wouldn’t include the cilantro leaves into the curry paste, or dare to suggest skipping fish sauce in the finished product.

AnonymousNew York, NY05/09/20

This was sooo good. My only recommendation—don’t taste the paste! I had to drink a full glass of milk before I could finish cooking.

AnonymousBrooklyn, NY05/08/20

If I wanted to sub chickpeas with tofu – you think I should at it at the same time?


Thursday night, after work, so easy! ONLY part I would change – grate the ginger before you put it in the food processor. I don’t love ginger hairs. In place of salt in final sauce, I used fish sauce (because, duh) and I added sous vide sliced chicken (since I have a family of carnivores) and put some carrot matchsticks and spinach on the side, raw. The final texture was great with the peanuts and fresh veg. My husband loved it, my kids loved it, and it was FAST and delicious.

melanie colwellTejas05/07/20

Love! Due to the circumstances, changed some of the ingredients based on what I have, but still awesome. I am curious though, about the use of the word ‘reserved’ here. Does reserved just mean all of the noodles or curry paste you made? Traditionally when I think of reserved, it means what’s left over. I scoured the recipe looking for instructions specifying whether or not to use only some of the paste and saving the rest or using all of it. Any clarification?


Just needs less liquid and I next time I think I would make the paste spicier (as someone who doesn’t love spice that much)


Good flavour in the curry paste itself, but the overall dish was underwhelming. It needs less water and than 8-10 minutes to reduce. I would make it again with those tweaks.


I had been planning to make Alison Roman’s turmeric chickpea stew for dinner, but when I saw this recipe on Instagram, I decided to change it up and make this green curry instead. I’m glad I did! Once you’ve made the curry paste, the dish comes together pretty quickly. (I also really appreciate how the paste uses up cilantro stems.) I added in a bit of curry powder, turmeric, and fish sauce, used kale instead of bok choy (it was all I had), and served over rice. It was very tasty and surprisingly light. Definitely adding it to the dinner rotation.

Palo Alto, CA05/05/20

Healthy and refreshing curry, but lacks a lot of the punchy spice and depth of flavor of a more traditional curry. I would make it again, but I would add curry powder to the paste for some more zip.

AnonymousSacramento, CA05/04/20

Delicious!! Saw it on Instagram and wanted to try it—our grocery didn’t have cilantro (?!) but had parsley and I found some lemon grass that I subbed. It was perfect for a balmy Georgia night!

AnonymousAtlanta, GA05/04/20

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