Oat Milk Green Curry with Chickpeas & Vegetables
This green curry takes a creative approach by using oat milk instead of coconut milk, with peanut butter adding richness and body. The result is lighter but deeply satisfying, with bright, spicy, aromatic flavors enhanced by fresh curry leaves. The curry leaves are used twice: simmered into the base for depth, then crisply fried as a fragrant finishing tadka. It’s a pantry-friendly Thai-South Asian fusion that works beautifully with whatever vegetables you have on hand. ...