A rich and punchy Caribbean green curry paste is made with fresh herbs like cilantro, and parsley, forming a bright green and herbaceous base for simmering canned chickpeas. The chickpeas soak up the green curry sauce and are cooked until tender with a slight bite. Chef Gregory Gourdet uses black pepper and habanero, a quintessential Caribbean combination that lends both flavor and heat. Serve with a crisp and refreshing cucumber salad scattered on top and big pieces of toasted bread. Cook your eggs all the way through or keep them jammy eggs to make it the perfect breakfast—or dinner.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Blender
$45 $40 At Amazon
Cast Iron Skillet
$30 At Amazon
Kunz Spoon
$35 At Amazon
Recipe information
Yield
4 servings
Ingredients
Curry paste
Chickpeas and assembly
Preparation
Curry paste
Step 1
Blend ½ cup extra-virgin olive oil, 1 Tbsp. curry powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1½ tsp. black peppercorns, ½ bunch cilantro (stems and all), ½ small bunch parsley (stems and all), 3 scallions, trimmed, one 3" piece ginger, peeled, cut into 1" pieces, and 1 small Scotch bonnet or habanero chile, stem removed, in a blender until mixture comes together into a smooth paste. Set curry paste aside.
Chickpeas and assembly
Step 2
Preheat oven to 450°. Toss zest and juice of 1 lime, 2 small cucumbers (such as Persian), thinly sliced, 2 Tbsp. chopped cilantro, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Set cucumber mixture aside.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Add reserved curry paste and cook, stirring occasionally, until oil separates and curry is fragrant, about 5 minutes. Add one 15-oz. can chickpeas, rinsed, to pan and stir to coat in curry paste. Add 1 cup water and mix to combine (mixture should be saucy). Bring to a simmer, then remove from heat.
Step 4
Make 6 divots in mixture with a spoon and crack 6 large eggs into divots. Season eggs with salt. Transfer skillet to oven and bake, uncovered, until egg whites are set but yolks are still runny, about 5 minutes. Remove pan from oven.
Step 5
Top chickpeas and eggs with reserved cucumber mixture and serve with lime wedges for squeezing over.
