Mushrooms and Chickpeas With Coconut Green Curry

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Mushrooms and Chickpeas With Coconut Green Curry

Sizzle the paste in oil along with mushrooms and its flavors will sharpen into a spicy counterpoint to the creamy coconut milk. The chickpeas, while not traditional to Thai curry, are a satisfying addition, but you could use cubed tofu in their place.


  • 1 bunch cilantro
  • 1 3″ piece ginger
  • 6 garlic cloves
  • 2 medium shallots
  • 1–2 green chiles (such as serrano or jalapeño)
  • 2 limes, divided
  • 1 Tbsp. light brown sugar
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt, plus more
  • 4 baby bok choy or ¼ medium head of Napa cabbage
  • 8 oz. shiitake mushrooms
  • 2 Tbsp. vegetable oil
  • 1 15.5-oz. can chickpeas, drained
  • 1 13.5-oz. can unsweetened coconut milk
  • 8 oz. dried rice noodles
  • Large handful of unsalted dry-roasted peanuts


First thing is to bring a large pot of water to a boil for the noodles.

  • Meanwhile, prep the curry ingredients. Using a chef’s knife, coarsely chop stems from 1 bunch cilantro, working from the root ends all the way to where the leaves begin. (You should have about ½ cup stems.) Set some leaves with tender stems aside for serving and save the remaining leaves for your next cooking project. Peel one 3″ piece ginger with a spoon and thinly slice. Using the side of your knife, crush 6 garlic cloves; discard papery skins. Coarsely chop 2 medium shallots, then 1–2 green chiles (such as serrano or jalapeño), depending on your heat preference. Using a Microplane, finely grate zest from 1 lime. Set lime aside for serving.

  • Combine cilantro stems, ginger, garlic, shallots, chiles, and lime zest in a food processor or blender and add 1 Tbsp. light brown sugar, 1 tsp. ground coriander, and a big pinch of kosher salt. Purée, adding 1–2 Tbsp. water to loosen things up if needed, until a mostly smooth paste forms, about 1 minute. Set curry paste aside.

  • Cut 4 baby bok choy lengthwise into quarters. Or, if you are using ¼ medium head of Napa cabbage instead, coarsely chop. Set aside. Remove stems from 8 oz. shiitake mushrooms; discard. Tear caps into bite-size pieces.

  • Heat 2 Tbsp. vegetable oil in a medium saucepan over medium-high. Add mushrooms and cook, stirring occasionally with a wooden spoon, until golden brown and starting to shrivel, about 5 minutes. Season with kosher salt. Add reserved curry paste and cook, stirring constantly, until it begins to stick to the bottom of the pot, about 4 minutes.

  • Rinse one 15.5-oz. can chickpeas in a colander and add to mushroom mixture, then add one 13.5-oz. can unsweetened coconut milk and 2 cups water, scraping up any browned bits stuck to the bottom of the pot. Season with 1 tsp. kosher salt and bring to a simmer over medium heat. Cook, stirring occasionally, until flavors come together and curry thickens slightly, 8–10 minutes.

  • Add reserved bok choy to curry and cook, stirring occasionally, until tender, about 4 minutes. Taste curry and season with more salt if needed.

  • While the curry is cooking away, cook 8 oz. dried rice noodles in pot of boiling water according to package directions. Drain noodles in a colander, then rinse thoroughly under cold water to stop them from cooking any longer. Shake off excess water and set aside until ready to serve.

  • Divide reserved noodles among bowls and ladle curry over. Cut reserved lime and 1 more lime into wedges. Coarsely chop a large handful of unsalted dry-roasted peanuts. Top curry with peanuts and reserved cilantro. Serve with lime wedges for squeezing over.