Asparagus, Zucchini and Chickpea Green Curry
- 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
- This recipe is gluten-free
- Produce
- Asparagus (1 pound)
- Chickpeas (1 (19 ounce) can)
- Kaffir lime, leaves (2)
- Red chilies (1)
- Thai basil or basil (1 handful)
- Zucchini (1 pound)
- Canned Goods
- Coconut milk (1 (14 ounce) can)
- Condiments
- Fish sauce (2 tablespoons)
- Cooking & Baking
- Oil (1 tablespoon)
- Sugar (2 teaspoons)
- Pasta & Grains
- Thai green curry paste (2 tablespoon)
- Drinks
- Lime, juice (1)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published June 11, 2011 (1 year ago).
12 people saved this recipe.
