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Thai Green Curry with Chicken & Chickpeas

plus Chicken Thighs, Zucchini, Cabbage, Rice & Lime

Thai Green Curry with Chicken & Chickpeas

Fragrant green curry with tender chicken thighs, chickpeas, zucchini, and cabbage, served with rice and a bright lime finish for a comforting, vibrant dinner.

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Ingredients

For 2 servings

  • 1 unit Chickpeas
  • 1 unit Coconut Milk
  • 10 ounce Diced Chicken Thighs
  • 1 teaspoon Garlic Powder
  • 1 thumb Ginger
  • 2 tablespoon Green Curry Paste
  • ¾ cup Jasmine Rice
  • 1 unit Lime
  • 1 unit Mushroom Stock Concentrate
  • 4 ounce Red Cabbage and Carrot Mix
  • 2 unit Scallions
  • 1 unit Veggie Stock Concentrate
  • 1 unit Zucchini

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ¼ teaspoon Sugar
Thai Green Curry with Chicken & Chickpeas
Chinese
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories1010
Protein46g
Carbs119g
Fat33g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy Prep

Swaps and substitutions

For a vegetarian version, swap the chicken for extra chickpeas, tofu, or mushrooms and keep the rest as is. If you avoid tree nuts or coconut, use an unsweetened oat or soy cooking cream for a similarly rich finish.

What to serve with it

Serve with extra lime wedges and a simple cucumber or herb salad for a bright, cooling contrast. Naan or crispy flatbread also works well if you want something to scoop up the sauce.

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