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
Prep time: 
Cook time: 
Total time: 
Serves: 6
A rich coconut based curry made with chicken, chickpeas and Swiss chard.
  • 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
  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.


101 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!!

  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.

  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.

  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 […]

  42. […] – See more recipes from this Pinterest pinner, The Crepes of Wrath here […]

  43. Looks amazing, pinned this today, now to gather the ingredients I don’t have on hand! Thanks for thewonderful blog and beautiful pictures!!

  44. Michelle says:

    I wasn’t sure what chili paste was. So I used 1 Tbs siracha and one of a sweet jalapeño sauce I found in the fridge. I used low fat coconut milk and 1 cup chicken broth in place of one of the cups water. This was soooooooo good!! Yum yum yum yum. The chard is so ingenious, it complements the flavor perfectly. Fabulous recipe!!

  45. […] Recipe adapted from […]

  46. FRIDAY FUN - says:

    […] Green Chickpea & Chicken Curry with Swiss Chard. Last, but OH SO NOT, […]

  47. I’ve made this about 4 times. I love this recipe. I’ve had to substitute the green curry paste for regular curry powder because I couldn’t find it. It came out amazing. I’ve used chicken breast before. It changes the color of the dish actually. Still good! I’ve also substituted Swiss chard for spinach. I like playing with the recipe. As a chef myself I really love the simplicity of this dish.Love your dishes and this site is amazing! Go Brooklyn!!!!!

    • Maria says:

      GreEn curry paste is available at the grocery store in the international aisle or at cost plus! I couldn’t find chili paste anywhere but there!! First time making it for dinner, I hope my family likes it :)

  48. clare says:

    This was a great base recipe! I would have preferred not to have added all the water as I felt it rendered the dish too bland. To beef up the flavor a bit I added garlic (there should always be garlic!), fish sauce and some lemongrass. If you really wanted to thin out the sauce, I would try one cup of chicken broth and go from there..

  49. Janet K. says:

    A friend from work gave me some Swiss chard. I decided to try your recipe. It was fantastic! Thanks so much for sharing! Will definitely make again!

  50. Kimberly S. says:

    Hi there – LOVE the recipe, wondering if you can tell me what kind of pan that is?! It’s beautiful!

  51. […] I wanted something new and I didn’t want to do any thinking so I did a quick search and found this beautiful recipe for Green Chickpeas and Chicken Curry by Crepes of Wrath it looked so good and anything with Curry in the name always catches my […]

  52. Renae Lesiak says:

    I love this recipe. I have made it several times. I did cut the green curry paste to 2T and the chili paste to 1T. I have used chicken breasts and spinach. Delish.

  53. Amanda says:

    I’ve made this multiple times and it’s always so delicious! This time I made with shrimp and summer squash, amazing!

  54. Olga says:

    This recipe is a hit! I made a vegan version using sweet potato. I also dialled down the spice factor by adding only two tablespoons of green curry. I didn’t have any Swiss chard on hand so used a bunch of spinach and used freshly grated ginger and it turned out lovely, thicker than the original recipe which was also nice.

  55. Ivana says:

    This is an amazing recipe and so easy to make. Not to mention my first ever attempt to make curry dish and I’m blown away! Thank you for posing and sharing!

  56. Laurie says:

    Delicious. I opted to only use a cup of water. I also added about a tablespoon of sugar for depth of flavor, and would have added a touch of fish sauce as well had I had any :) Other than that, left everything else alone. Served over brown basmati. Can’t wait to find out what it’ll taste like after an overnight in the fridge!

  57. Liz Walker says:

    I used Kale (doubled it, because we love it) in place of the Chard, it was Fantastic

  58. […] this savory recipe for green chickpea and chicken curry […]

  59. galleyne49 says:

    Just made this, it was delicious! Added a little more green curry and red chili paste. Question: would it freeze well?

  60. alex says:

    Love this recipe! Finally made it last night and it was amazing, easy and keeps well. I can’t wait to make it again. xxoo

  61. […] went away immediately. How about that?   Right now my favorite meal right now is this green chickpea and coconut curry. I have a 300 calorie meal board over at Pinterest, if you are interested. For the most part I am […]

  62. […] which has quickly become one of my favorites. But before I got to it, I came across a recipe for Green Chickpea & Chicken Coconut Curry.  It looked delicious, so I picked up some green curry at the store, soaked my dry chickpeas, […]

  63. C Lloyd says:

    Trying this dish right now can’t wait…hi from Parma taly

  64. […] that I would love to try: 1. Chickpea shawarma sandvich 2. Roasted veggie pitas with avocado dip 3. Green chickpea & chicken cocunut curry 4. Rainbow power salad with roasted chickpeas 5. Garlicky kale salad with crispy […]

  65. […] So- not only is this curry dish a one-plate meal, but it’s also a one pot meal. That means less dishes. Less mess. Hooray. Serve this delicious dish with warmed Naan bread or pita crisps and your guests will second-guess everything they know about you. [RECIPE] […]

  66. Nikki says:

    Is there some reason you couldn’t have made a separate post about the Thailand trip? Or at the very least, employ a “jump to recipe” feature? It’s ridiculous to make visitors to your blog scroll through 20 pictures and several long paragraphs of texts that are entirely unrelated to the recipe that this post is *ostensibly* about. If you really need to show off your vacation pics to a bunch of strangers, at least have the courtesy to let those strangers opt out. This is like the blog equivalent of making dinner guests sit through an entire evening of looking at your slides.

    • Sydney says:

      Yeah, the nerve! How dare I.

      • Greg says:

        What you say with sarcasm, I say in ernest. People came here for the recipe, not your vacation pictures. All Nikki asked was for a way to cut to the chase without having to go through all of your vacation first. You could EASILY put in a simple jump-link to go right to the recipe, but you felt it necessary to feign outrage.

        It is a shame that you have to be such an asinine jerk to cop such an attitude. It’s a shame that manners and couth aren’t required to have a blog. Perhaps you should consider being an adult, instead of an entitled child who feels whatever they do is golden and beyond reproach no matter what they say or do, an entitled child who feels they don’t even need to consider the thoughts, feelings, and suggestions of anyone else, an entitled child who feels being a smart-ass is an acceptable response to a legitimate comment.

        • Sydney says:

          I mean…it’s my blog, and I can post vacation photos on it if I want? Part of my blog is that it’s about my life and the things that I do. It’s kind of crazy that you and Nikki feel entitled to come into my space and tell me what is or isn’t appropriate to post in a space that I have created and worked hard for. I developed, photographed, and wrote this recipe out to share with people, and yeah, I wanted to post my vacation photos, too. If that’s too much for you, then please feel free to simply scroll by the photos or, and this is a super out-there idea, just get your recipes somewhere else. I’m not the one resorting to name-calling and trolling.

          • Kim says:

            I can’t believe people actually respond with ridiculous comments. How hard is it for them to simply push the back button and move on. I love your blog and understand the hard work that it takes to create one. Keep doing what you’re doing. Oh, and this recipe is always a hit in my household!

          • Sydney says:

            Thanks, Kim – I really appreciate it :)

  67. Jackie C. says:

    I rarely post on food blogs although I make a TON of recipes I find thru them. This recipe is something everyone in my family absolutely loves! The flavors are amazing, and the dish just literally melts in your mouth. I’m lazy, so I just use boneless, skinless chicken thighs that I brown first, and I use kale normally instead of swiss chard as it’s much easier to find here. This is just so delicious- I can’t thank you enough!

    • Sydney says:

      Wow, thank you so much, Jackie! This comment really made my morning. :) I’m glad you like this recipe so much!!

      • Mike says:

        Trolls. Sigh. Looked like a kickass vacation :) I believe some people are woefully unaware of what it means to blog. You keep on keeping on, Sydney! In a I’m a bit late to the rodeo here but we have been making this dish for several months now and it is SO GOOD! In fact I’m making it tonight and think I’m going to add roasted cauliflower as well. Question: I’ve been using sriracha for the ‘chili paste’ but wondering if there is a particular brand you recommend? Nothing jumping out at me in my local markets. Cheers!

  68. Sarah L. says:

    Made this for dinner tonight! It was delicious and my kids now like green better than red curry! I used fresh ginger (about 1t.) instead of ground, and a little less chili paste to tone down the heat level a bit for them. Great balance of flavors, thanks for a delicious recipe!

  69. […] Move over kale, this dark leafy green is rich in both magnesium and potassium and will have you sleeping like a baby in no time. Put a handful in a smoothie or try it in this Green Chickpea Chicken Coconut Curry from The Crepes of Wrath. […]

  70. […] used green curry recipes from The Crepes of Wrath (minus the chicken) and Cookie and Kate. Pinch of Yum has great recipes for red curry as well as […]

  71. […] used green curry recipes from The Crepes of Wrath (minus the chicken) and Cookie and Kate. Pinch of Yum has great recipes for red curry as well as […]

  72. […] have used green curry recipes from crepes of wrath (minus the chicken) and Cookie and Kate . Pinch of Yum has great recipes to red curry and […]

  73. Maike says:

    Thank you so much for sharing this wonderful recipe!!! Greetings from southern Chile!!!

  74. […] used green curry recipes from The Crepes of Wrath (minus the chicken) and Cookie and Kate. Pinch of Yum has great recipes for red curry as well as […]

  75. Tina says:

    I know this is an old post but just wanted to say I LOVE this dish. It’s in my weekly rotation. I use sriracha for the chili paste and leeks usually instead of the shallots and it’s amazing!! I also have been adding different greens instead of the swiss chard (whatever I have on hand). I’ve tried beet greens, spinach, kale, and it ALL works! I absolutely love how easy it is to make and to clean up with only 1 pan! Just had to share!! Thanks for the recipe!

  76. Kjerstin says:

    I just made this for the first time and I loved it!! I couldn’t find green curry paste, so I used red instead and I didn’t have chili paste so I used curry powder instead, and the flavors were still great! I also added a little shredded carrot in with the chard too. It’s an awesome, rich meal that isn’t hard to prepare. Thank you for sharing this!

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