Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you’re feeling under the weather and is delicious with coconut infused brown rice!
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I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.
So of course, this Thai green curry was on the dinner menu. It’s vegetarian and SO easy to make!
And guess what? It works. I make this recipe and my healing chicken soup every single time I’m feeling under the weather. The next day I wake up feeling a little better. Thus, this recipe was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.
Before we get into just how amazing and incredible this recipe is, I want to let you know that 1) you don’t absolutely need to have lemongrass to make this dish fabulous and b) I need you to make this recipe immediately. I SAID IMMEDIATELY. OK?
What is green curry?
Green curry is a very popular curry dish in Thai cuisine and differs from both red and yellow curries because of its vibrant color & flavors. Thai green curry paste gets its color from green chilies and herbs like cilantro and Thai basil. Traditional green curry paste can also have lemongrass, garlic, shallots shrimp paste and even more herbs and spices.
In my take on Thai green curry we’re using many of those delicious, nourishing ingredients, but are simplifying a bit by using store bought green curry paste.
Is it spicy?
Nope! Between red, yellow and green curry, green is considered the mildest (with red being the hottest). However, there are always easy ways to spice it up to your taste preference!
The healing powers of this Thai green curry
Not only is this Thai green curry recipe delicious, but it’s also chock full of anti-inflammatory ingredients making it perfect for winter and cold season.
- Garlic: Studies have actually found garlic to be effective against fighting colds. It also has been known to fight infections naturally. I actually eat a clove raw when I feel sick. Tony thinks it’s weird because he’s the one who has to kiss me.
- Ginger: A true tummy tamer aka really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.
- Lemongrass: The leaves of this plant are often used to make medicine. Its oil is often used in aromatherapy too. Check out how else lemongrass is commonly used here. I love the flavor it gives this curry and I promise you will too. Of course, you can always leave it out if it’s unavailable to you or if you don’t like it.
- Turmeric: Super trendy for the past few years, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.
- Thai Green Curry Paste: You can get this at most grocery stores, but if they don’t have it — you can order it from Amazon.
What you’ll need to make vegetarian Thai green curry
Besides being vegan and gluten free, this comforting Thai green curry is filled with the most delicious flavor combination I think I’ve ever tasted. I could proclaim my love for it over and over again, and if you trust me for recipes, then you know you need to make it too. Here’s what you’ll need to make it:
- Herbs and spices: the key to this green curry recipe is all of those flavorful herbs & spices that I mentioned above. You’ll need garlic, lemongrass, ginger, fresh basil, cilantro, green curry paste and turmeric.
- Veggies: this recipe is packed with wonderful veggies like red bell pepper, carrots, green onion & peas.
- Protein: we’re keeping this Thai green curry vegan & vegetarian by using chickpeas!
- For the broth: you’ll simmer all of those veggies and spices in lite coconut milk, vegetarian broth and a little soy sauce.
- For the rice: don’t forget that coconut infused rice! You’ll just need a bit of coconut oil and short grain brown rice.
Customize this recipe
Good news: this Thai green curry recipe is super easy to customize with ingredients you have on-hand! Here are suggestions and swaps I can recommend:
- No lemongrass? No problem. This dish will still be delicious without it.
- Swap your protein. This curry would be amazing with tofu, and if you’re not following a plant-based diet feel free to try chicken or shrimp!
- Mix up your veggies. Feel free to change up the veggies with what you have on-hand. Broccoli, mushrooms and even some spinach would be perfect.
- Add a little umami. Deepen the flavor of this Thai green curry with some peanut butter (yes, peanut butter!) or fish sauce.
- Change your grain. This would be delicious served with quinoa, cauliflower rice or even rice noodles!
- Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste or your fav hot sauce.
Storing & freezing tips
In the refrigerator
- To store: store this Thai green curry in the refrigerator for up to 4 days in an airtight container.
- To reheat: simply reheat the curry in the microwave or on the stovetop until heated through.
In the freezer
- To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
- To reheat: thaw the Thai green curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
So what are you waiting for? It’s time to make this fabulous dish. I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve also included an easy recipe for a delicious toasted coconut brown rice that I think pairs well with the curry.
More healthy curry recipes to try
- Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
- Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
- Chopped Thai Chickpea Salad with Curry Peanut Dressing
- Curry Roasted Cauliflower Sweet Potato Salad
- Thai Peanut Coconut Cauliflower Chickpea Curry
Get all of our delicious curry recipes here!
I hope you all love this vegetarian Thai green curry recipe! If you make this recipe, be sure to rate the recipe and leave a comment below, or take a pic, upload it to Instagram and tag #ambitiouskitchen! xoxo love you guys.
Healing Lemongrass Chickpea Thai Green Curry
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you're feeling under the weather and is delicious with coconut infused brown rice!
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
- For the Thai green curry:
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 3/4 cup diced green onion
- 2 stalks lemongrass, tender white inner bulb only, minced
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
- 1 (15 oounce) can lite coconut milk
- 1/2 cup vegetarian broth (or water)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 1 lime, juiced
- 1/2 teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- To garnish: Cilantro, green onion & hot sauce
To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.
If you'd like more protein in this dish, add another can of chickpeas, or if you aren't vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.
To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
To reheat: thaw the curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
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