1¾cupsfull fat coconut milk(400 ml / 1 can / best tasting with full fat, but can use light)
½cupwater(120 ml)
¼cupyellow onion, chopped(30 g)
¼cupcilantro, left whole (use stems and leaves)(10 g)
¼cupThai basil, left whole(6 g / can sub regular basil)
3tablespoonsjalapeno, chopped, stems discarded(25 g / remove seeds if you don't like spicy)
2tablespoonsfresh ginger root, peeled and coarsely chopped(about 15 g / can sub ½ teaspoon ginger powder)
1teaspoonfresh turmeric root, peeled and chopped(can sub ¼ teaspoon turmeric powder)
2tablespoonscoconut aminos
1tablespoongarlic, minced
2teaspoonslime zest (zest before juicing)
½teaspoonsalt
Everything Else
1½cupsred onion, sliced(195 g)
1½cupscooked garbanzo beans, drained and rinsed(225 g / these can be homemade or canned)
2cupsfresh green beans, ends trimmed, cut into thirds(190 g / can sub snap peas or broccoli florets)
1½cupsred bell pepper, chopped into about 1" chunks(225 g / can sub any color bell pepper)
2cupsgreen cabbage, chopped(130 g / can sub zucchini)
2cupskale, chopped(50 g / can sub any leafy green)
1tablespooncold water
1teaspoonarrowroot flour (AKA arrowroot powder or starch)
2tablespoonsThai basil(10 g / can sub regular basil)
1teaspoonlime juice
Suggested for Serving (Optional but yummy)
brown rice, cooked
raw cashews, chopped
green onion, thinly sliced (discard root ends)
jalapeno, finely diced
lime, cut into wedges
brown sesame seeds, toasted
Instructions
Place all of the Green Curry Sauce ingredients into your blender and blend until completely smooth. Set aside for now.
Heat a large pot over medium heat for about 2 minutes. Add the sliced onion and saute for about 5 minutes, stirring often and adding a small splash of water if they begin to stick.
Add the Green Curry Sauce, chickpeas, and green beans to the pot and stir. Bring to a simmer, then cover the pot with a lid and gently simmer for 5 minutes, stirring occasionally.
Add the bell pepper, cabbage, and kale to the pot and cook with the lid on for an additional 10 minutes, or until the green beans are crisp tender or as soft as you like them.
While your Curry is simmering, place the water and arrowroot flour in a small bowl and whisk until well combined.
When the Curry is done simmering, add the water / arrowroot mixture and stir for 1 minute. Remove from heat and stir in the basil and lime juice. We suggest serving over rice topped with chopped cashews, green onion, jalapeno, and sesame seeds. Squeeze some fresh lime juice over the top and dig in!