Coconut Green Curry With Mushrooms and Chickpeas

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender. 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.