HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Baked Thai Green Chickpea Curry
Easy Baked Thai Green Chickpea Curry

Easy Baked Thai Green Chickpea Curry

with Rice & Peanuts

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We know there's no set rules for making a Thai green curry, which is why we've cooked ours in the oven for maximum hands-off time. It's an easy-peasy vegetarian version that'll knock your socks off!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 tin


(May be present Gluten, Lupin, Soy)



1 bunch

baby broccoli

½ tin

Thai green curry paste

(ContainsSoyMay be present Peanuts)

1 packet

garlic paste

1 tin

coconut cream

1 bag

baby spinach leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be present Soy, Tree Nuts, Milk, Sesame)

1 bag


Not included in your delivery

Olive Oil

1.25 cup

water (for the rice)

½ cup

water (for the curry)

1 tsp

rice wine vinegar

1 tsp

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3595 kJ
Fat43.8 g
of which saturates25.7 g
Carbohydrate95.1 g
of which sugars10.4 g
Protein19.6 g
Sodium1268 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, drain and rinse the chickpeas. Thinly slice the carrot (unpeeled) into rounds. Trim and roughly chop the baby broccoli. In a baking dish, add the chickpeas, carrot, Thai green curry paste (see ingredients), garlic paste and a drizzle of olive oil. Season. Toss to coat then bake for 15 minutes.


Remove the baking dish from the oven and add the baby broccoli, coconut cream and water (for the curry). Stir to combine. Return to the oven and bake until the veggies are tender, 8-10 minutes. Add the rice wine vinegar, soy sauce and baby spinach leaves. Stir to combine and season.


Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts. Tear over the coriander.