Thai Green Curry with Chicken & Chickpeas
plus Chicken Thighs, Zucchini, Cabbage, Rice & Lime
- Tree Nuts
If that craving for a creamy, flavorful curry just can’t wait, you’re in luck: This vegan version comes together in just 20 minutes. Chickpeas, zucchini, cabbage, and carrots simmer in a spicy green coconut curry infused with zippy ginger and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over fluffy jasmine rice and sprinkle with scallion greens and a squeeze of fresh lime juice. Talk about a game-changing plant-based dinner idea!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
1 unit
Zucchini
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Red Cabbage and Carrot Mix
1 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
0.04 thumb
Ginger
2 tablespoon
Green Curry Paste
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have ½ tsp (1 tsp for 4 servings). Trim and slice zucchini crosswise into ½-inch-thick rounds. Drain and rinse chickpeas. Quarter lime.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, 30-45 seconds. • Add zucchini, cabbage and carrot mix, chickpeas, veggie stock concentrate, mushroom stock concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until cabbage is slightly wilted, 3-5 minutes. • Add coconut milk and ¼ cup water (1/3 cup for 4); cook, stirring, until slightly thickened, 2-3 minutes more. Remove from heat and stir in curry paste.
Use pan used for chicken here.
• Fluff rice with a fork. • Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side.
Place chicken atop curry.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it mild; consider adding more curry paste for a bolder taste 🌶️.
- Ease of prep: Quick to make, with zucchini cooking surprisingly well in the given time.
- Suggestions: Try adding diced chicken thighs for extra protein and flavor depth.
- Leftovers: Makes plenty, with leftovers staying delicious for later meals.
- Texture: Some felt it was runny; reduce liquid or simmer longer for a thicker consistency.
Reviews from our home cooks
The curry paste was not in the bag. It is difficult to make Thai Green Curry without the primary flavor.
We thought this meal was lacking flavor, yet it still had a really cozy comfort food like quality to it. We enjoyed this regardless.
Quite good. Surprised the zucchini cooked sufficiently. Thought it would still be crunchy, but it was done.
Made a lot of food. Leftovers were just as delicious.
Very tasty but the red cabbage turned the whole dish a pasty gray color which was very unappetizing.
