Green Chickpea & Chicken Coconut Curry

with Swiss chard

Happy Valentine’s Day! I don’t want to say that I am a huge proponent of Valentine’s Day, but I do appreciate any reason to go out and get a nice meal, and maybe spend a few extra dollars on an additional cocktail. I also really enjoy surprising Kramer, even if it’s not anything huge. Usually, I’ll make breakfast or send a bottle of bourbon to his office or something like that, but this year, I decided to go all out. And by all out, I mean I found a Pizza Hut in Union Square on my way home from work and picked up a cheese pizza and breadsticks for Valentine’s Day brunch the next morning. Does that sound weird to you? It did to me too, at first, but every time we passed a Pizza Hut, Kramer would say how he hasn’t had it in years and years and it makes him think back to being a kid. There’s nothing wrong with that, and I’ve certainly got very specific foods that make me feel happy and nostalgic (i.e. Pop Tarts or Twinkies). So, I decided this year that I’d make all of Kramer’s Pizza Hut dreams come true by bringing the good ol’ Hut to him. I picked up my haul after work yesterday, then wrapped the pizza box and the bread stick box in foil and hid them in the back of the fridge, strategically placed under the cheese drawer so that he wouldn’t notice. This morning, while he was in the shower, I warmed everything up and presented it proudly to him with a big “Happy Valentine’s Day!” He was incredibly surprised. We shared the bread sticks and I had a bite of the pizza (as you’ve probably guessed, Pizza Hut is not on my nostalgic-foods list), then he had two “slices” (they look more like wedges, ha) before wrapping the pizza back up to “save” for later. Absolutely adorable. Now if only someone would bring me a giant box of Waffle Crisp.

Green Chickpea & Chicken Coconut CurryCan I just have a piña colada for breakfast?

Anyway, I’m returning to Thailand for a bit, so I apologize in advance for the photos if you’re sick of seeing beautiful beaches, tropical drinks and Kramer and I in our bathing suits. These photos are from a day where Kramer, my brothers and I all took a shuttle over to another beach town to check out what it had to offer. We found a great little spot and were able to rent beach chairs for $2 a person for the whole day, which I was happy to discover included nice, clean bathrooms and beachside drink service, both of which I am desperately in need of while on vacation. We got some food from vendors on the beach, drank the beers we packed in our backpacks (because we are professionals) and I even convinced my brother to get a henna tattoo of a spider (or maybe it was a beetle). We ended the day with a big meal, and it also happened to be one of the spicier meals, at that, so I was in heaven. Sizzling seafood in a cast iron pan, really good pad Thai, fried shark (yes, shark!), rice noodles with pork, and of course, a “bucket” of whiskey that we all took part in helping to demolish. By the time we got home, I was ready for a nap before hitting the pool one more time. After showering and grabbing a bite to eat, it was time to go back to town for Muay Thai boxing. The show was intense. These guys were serious. The crowd was loud, people were betting all around us, and I can honestly say it was one of my favorite things that we did while in Thailand. Kramer and the boys hit the pool one last time before bed, but I was happy to crawl in between the sheets and fall asleep to reruns of Hawaii 5-0.

Green Chickpea & Chicken Coconut Curry

This is yet another one of those big-pot meals that I made for Kramer and I to have for lunch for the week, and it ended up being a new favorite. You really just have to go for the full-fat coconut milk on this one (unless you really need to cut calories), because the richness it adds with the curry paste and chili paste is absolutely delicious. The chickpeas and chicken add a hearty element, perfect for this weather, or just for me in general, as I am always starving come lunch time. You can certainly omit the chicken to make this vegetarian or vegan, though – add more chickpeas, or some different beans, or maybe even potatoes, to retain the stick-to-your-ribs quality of this curry. The Swiss chard was a last minute addition, but a nutritious and colorful one at that. Thick, leafy greens are ~all the rage~ (I hate that I just said that) this season, and I’ve been mixing them into just about everything to add fiber and extra vitamins to almost any meal. Kramer was a little wary of these leafy things in his food at first, but now I think he’s come to appreciate the texture and color first – the flavor has come second, but now he’ll request things like roasted, almost charred broccoli, crispy Brussels sprouts, and even this stewed chard in a warming curry.


Green Chickpea & Chicken Coconut CurryKramer enjoying the water.

Green Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurryMy brother Wyatt, soaking it all in.

Green Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurryMy brother Dane, studying like a good boy.

Green Chickpea & Chicken Coconut CurryMojito with dark rum.

Green Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurryDane with a Singapore sling.

Green Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurryWyatt with his new henna tattoo (that I may have convinced him to get) as the boys all drink their bucket o’ whiskey, which was apparently a thing in Thailand.

Green Chickpea & Chicken Coconut CurryI tried to take it easy.

Green Chickpea & Chicken Coconut CurryBut then I got into the bucket o’ whiskey, too.

Green Chickpea & Chicken Coconut CurryGreen Chickpea & Chicken Coconut CurrySpicy ground pork and rice noodle salad.

Green Chickpea & Chicken Coconut CurryPad Thai.

Green Chickpea & Chicken Coconut CurrySpicy mixed seafood.

Green Chickpea & Chicken Coconut CurryAlright – to the curry. Cook your chicken, then add in the shallots and cook until softened.

Green Chickpea & Chicken Coconut CurryAdd in your curry paste, chili paste, salt, ginger, coconut milk and water. Bring to a boil, add in the chickpeas and remaining water, then bring to a boil and simmer for 20 minutes.

Green Chickpea & Chicken Coconut CurryAdd in your chard, stir to combine, and simmer for 10-15 minutes or so. Taste and adjust seasonings as desired.

Green Chickpea & Chicken Coconut CurryServe alone or alongside some naan or pita bread.

Green Chickpea & Chicken Coconut Curry

Green Chickpea & Chicken Curry with Swiss Chard
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A rich coconut based curry made with chicken, chickpeas and Swiss chard.
Ingredients
  • 2 tablespoons olive oil
  • 6 chicken thighs, cut into bite-sized pieces
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 2 tablespoons chili paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced
Instructions
  1. Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
  2. After simmering, add in the trimmed and sliced Swiss chard. When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.

 

51 Responses

  1. Pizza Hut is one of my nostalgic foods too. It was very sweet of you to get it for Kramer! I have also recently discovered my love of chickpeas. Can’t wait to try this dish!

  2. Susan says:

    Unbelievable we had everything on hand o make this recipe. Had to sub red for green curry and low fat for full fat coconut mild though. We LOVED it!. Will use full fat coco nut mild next time though. Thanks. Love your blog recipes

  3. Fatima Monkush says:

    It seems comfort food was the theme this year. My husband picked up my favorite noodles and we inhaled them before promptly falling asleep on the couch in a serious food coma. This curry dish reminds me of those noodles. If you haven’t already you MUST check out Noodle Bar on Bleecker & Carmine in the west village and order the Singapore Noodles. I suggest going hungry and being prepared to possibly fall asleep on the way home. :)

  4. Tina Williams says:

    I had to tone the heat down a little (or my kids wouldn’t eat it)
    and added two cloves of garlic because they were just sitting there next to my shallots ;) Highly recomend this added touch. This dish is a “keeper!”

  5. Sasha says:

    This looks amazing. I’d probably add some basil in at the end. But can you cook my lunch too?
    And I am not tired of these photos yet so keep ‘em coming ;)

  6. huntfortheverybest says:

    looks like a delicious dish!

  7. Lisa Clawson says:

    This looks so yummy!!! I think I’m going to make it tonight:) I love the swiss chard, and the chick peas. Just adds a little something different to a curry. Thanks for sharing!!

  8. Herbs says:

    I love your post! And the recipe sounds delicious! Definitely going to try it.

  9. The colours are beautiful! Thanks for taking me back to Thailand with this post, too—I was there visiting a friend for a month last summer (and made a massive food-porn post about it of course), but I still dream about it on especially cold days here in London :) Happy belated Valentine’s Day.

  10. ellen says:

    I just made this for my Mom and Dad and the kitchen smells heavenly!!!! Thank you for the recipe (: (: <3

  11. ellen says:

    I just made this for my Mom and Dad and the kitchen smells heavenly!!!! Thank you for the recipe (: (: <3

  12. L says:

    oh snap. this looks so tasty. i’m going to have to try this one for ladies night.

  13. krash says:

    ooh la la for the curry- but don’t happen to have the Mojito recipe do you??? clearly you can see where my priorities lie!

  14. Tara says:

    Hi! I made this last night & it was DELICIOUS!!! Thanks so much for another great recipe!!
    Cheers!

  15. Stephanie says:

    We made this for dinner last night and it was delicious! My husband declared green coconut curry to be his favorite dish ever now, and even our 10 month old daughter gobbled it up. My local supermarket didn’t have chili paste so I just subbed a tiny bit of Sriracha, with more to pass at the table. I served it over white jasmine rice. Thank you!

  16. Loved this recipe. Thanks!

  17. […] | Green Chickpea Coconut Curry with Chicken. I’ve been dreaming of coconut curry ever since we had some awesome take-out in Oxford last […]

  18. […] to the Caribbean with The Crepes of Wrath.  (What a great name for a website.)  Here I discovered Green Chickpea & Chicken Coconut Curry with Swiss Chard.  This was a delicious recipe, and even better the next day.  This was my first visit to this […]

  19. sf says:

    I have green curry paste, but I’m wondering what the chili paste is. I have harissa (which is a middle eastern red chili paste) and I have Gochujang, which is a Korean red Chili Paste. Wondering if one of them can be used or if you’re talking about something else.

    • Sydney says:

      I would use the gochujang, because you want something a little thicker than harissa (although you can use that too, if you want). Enjoy!

  20. […] had this recipe pinned on my “Food I must make” board forever, but for some reason this week when I was meal […]

  21. […] also include more chard, which has become one of my favorites of the winter greens. This delicious Green Chickpea & Chicken Coconut Curry with Swiss Chard is particularly good (especially for any of these springtime-crazy-Texas-weather cold nights.) You […]

  22. Helen says:

    Hello, have you ever made this with dried chickpeas?? Do you need to cook them first before adding to the curry??

  23. clairenamiye says:

    This looks awesome! Definitely going to try it out. I love your blog. Would you mind sharing what you use to edit your photos? And what kind of camera/lens you are using?

  24. Ap wakewa says:

    Could I add allittle peanut butter

  25. polyglossic says:

    I never comment on food blogs, but I just had to for this one. This is my favorite recipe I have discovered on Pinterest. So simple and the flavors were spot on – though I’m considering adding even more chili paste next time (more heat! more!) I have poked around for a good curry recipe and everything I’ve tried so far has been a bit flat, somehow, but this is just perfect!

    So, thank you for this recipe, and please take me with you the next time you go to Thailand.
    -Allison

  26. […] Green Chickpea and Chicken Coconut Curry with Swiss Chard looks heavenly, doesn’t […]

  27. […] and I made this dish last week and it was easy, delicious and nutritious! We served it over brown […]

  28. […] week ago I was going to delve into one of the recipes I’ve pinned but have never actually made (ahem – are you a pin-horder too??) – Green Chickpea and […]

  29. Katelyn says:

    Looks AMAZING!! can’t wait to try it tonight! might sub tofu for chicken though…

  30. Nora P. Messina says:

    Yumm!! Simple, flavorful, nutritious! Excellent!
    Thank you, -Nora

  31. […] by Crepes of Wrath’s green chickpea and chicken coconut curry with swiss chard, I’ve made a meat free version with sweet potato, chickpea and cavolo nero (a lot of it!!).  […]

  32. Katy says:

    Wow! I made this for dinner tonight because I had swiss chard from the farmers market that I wanted to use and it was so delicious! It had amazing flavor and was so easy to make which I love. I will definitely make this again.

  33. Carol says:

    I couldn’t find Swiss chard, I’m hoping that baby spinach will suffice.

  34. Kel says:

    I had to use spinach instead of chard & substituted yellow curry for the green as I was making it for my littles who don’t like spicy, I also left out the chilli. seriously amazing meal! The kids loved it (even though it had green stuff in it!) can’t wait to make it again with green curry for more pop!

  35. KP says:

    This is so good– I’ve made it twice already! I’m kind of a wimp when it comes to spice, so I opted out of the chili paste as the green curry paste gives me all the heat I can handle. I also added some lemongrass to give it a slight zing and sweetness. Thanks for the recipe!

  36. […] portrayal of the brothers, and Indian culture make this a vibrant movie. For dinner whip up green chickpea chicken coconut curry and pair with some Indian beer. Afterwords relax with sandalwood or flowery oils and […]

  37. […] picked this recipe from The Crepes Of Wrath because I was yearning for something warm last weekend (really chilli here in Bedford!!!). It did […]

  38. Katie A says:

    Do you think this could be made in a crock pot if I cook the chicken first? I’ve got a potluck lunch at work coming up and was trying to think of something hot to bring.

    • Sydney says:

      You can just make it in the crock pot without cooking the chicken first – just add the chickpeas in during the last hour, and stir the greens in 30 minutes before serving.

  39. Amanda says:

    Just made this. It’s delicious, but I was wondering… Is there a reason you dilute the coconut milk with 2 cups of water? It’s definitely healthier (lower fat) that way but I am almost wishing it was a bit closer to what it was before the water was added.

    • Sydney says:

      I just prefer it to be a bit lighter – we had this for dinner and then lunch the next day, so I didn’t want anything too heavy. You can definitely use a bit more coconut milk for a richer version!

  40. Kelly says:

    Could I use refrigerated coconut milk beverage instead of the coconut milk/water?

    • Sydney says:

      Hi Kelly – I’m not sure what that is! Do you mean coconut water? I definitely recommend using regular, unsweetened coconut milk for this.

  41. […] first made this for my cousin Andrea, who visited last summer from Boston. I had been eying the original recipe on Pinterest, by The Crepes of Wrath, for several months and was itching for a time to try it. I […]

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