A 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 Coconut Curry with Swiss Chard from Crepes of Wrath (her blog is beautiful, by the way, and love her pictures of Thailand in this curry post.) Makes me want to go somewhere.
Anyway, we’re not talking about traveling; we’re talking about curry.
Warm coconut curry over rice… I don’t even have the words… Comfort food at its best.
Her recipe calls for GREEN CURRY PASTE and RED CHILI PASTE. I thought I’d forego the red chili paste (I was too cheap to buy two pastes…) That was my first mistake. So I promptly texted Steve and asked him to pick up GREEN CHILI paste.
Sigh. Losing brain cells as well speak.
There was no such thing as green chili paste at our little Oleson’s. In fact, I have no idea if there is such a thing as green chili paste, period. But they did have red chili paste. Which is what he got.
Also, our Northern Michigan local grocers apparently aren’t chic enough to carry swiss chard. So, kale it was.
As soon as I set to cooking I quickly realized the error of my ways… But it was a 20 minute drive to see if the grocery store even carried green curry paste.
So, this Coconut Curry was born. By the way – how are you supposed to name a curry? Is it Chicken Curry with Coconut Milk, or Chicken Coconut Curry or Coconut Curry with Chicken? And where do the chickpeas and kale come in? I have no idea. But I digress…
The coconut milk is so fragrant (don’t go light on me) and the chickpeas are soft and kind of unexpected, there’s a bit of a kick (but not too much that my kids won’t eat it – add more red chili paste if you want more), and a pop of color from the greens component my chiropractor keeps bugging me about…
I make no claims to it tasting like the original or anything close to what an authentic curry should taste like. This is Northern Michigan, people. But it sure tasted good! So I’m sharing it with you.
30-Minute Coconut Curry with Chicken, Chickpeas and Kale
1 onion, chopped
2 T extra virgin olive oil
1 1/2 lbs chicken breast, cut into bite-sized pieces
2 cloves garlic
2 tsp curry powder
1/2 tsp turmeric
1 1/2 Tbs red chili paste
1 can coconut milk
2 c water
1 tsp salt
1 can chickpeas, drained and rinsed
1/2 bunch kale, washed and shredded into small pieces
rice for serving (I love Jasmine rice for this kind of dish)
Add olive oil to large pan or Dutch oven. Saute onion until soft, 3-4 minutes. Add chicken, season with salt and pepper and cook for 6-7 minutes. (Don’t cook it too long or it will be dry – just enough to cook most of the pink away)
[This is the part where you realize you don’t have green curry paste.]
Add the garlic, curry powder, turmeric (if you don’t have it, no biggie – I think I’ve proved you can make things work), and red chili paste. Stir to coat the chicken and incorporate the spices. Add coconut milk and water. Season with salt. Bring to boil, then add chickpeas and kale. At this point you can check the heat to see if you want to add more chili paste. Let simmer for 20 minutes. Serve over your favorite kind of rice.
Enjoy! And I hope this gives you courage to reinvent recipes instead of panicking when you don’t have the right ingredients!