Green Curry Mac & Cheese


Courtesy of Roy Oh, chef owner of Anju Restaurant, Calgary for Club House for Chefs 


200 grams chickpeas
1 clove of minced garlic
1 Tbsp. chopped cilantro
1 Tbsp. chopped Thai basil
1 tsp olive oil
400 grams elbow macaroni
5 Tbsp. butter
5 Tbsp. all-purpose flour
8 Tbsp. Thai Kitchen Green Curry Paste
2 cups whole milk
2 cups cream
225 grams grated Monterey Jack cheese
225 grams grated cheddar cheese
½ tsp Club House Sea Salt, French Mediterranean
½ tsp Club House Black Pepper, Ground


  1. Preheat oven to 450 degrees Fahrenheit. 
  2. Blot chickpeas with a paper towel. 
  3. In a bowl, toss chickpeas with olive oil, garlic, cilantro, basil and season to taste. 
  4. Spread on a baking sheet and bake for 30 to 40 minutes, until browned and crunchy. Blitz in food processor until the chickpeas resemble panko breading. 
  5. Bring water to a boil in a large pot. Salt generously, add the pasta and cook for seven minutes. Drain.

For the Green Curry Mac & Cheese Sauce:

  1. In another large pot, melt the butter over medium-high heat. 
  2. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about one minute. 
  3. Whisk in the Thai Kitchen Green Curry Paste and, when fully combined, pour in the milk and cream. 
  4. Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about five minutes.

For Assembly:

  1. Off heat, whisk in the cheeses and stir until melted. 
  2. Add the pasta and toss to combine. 
  3. Salt and pepper to taste. 
  4. Turn the oven to broil. 
  5. Pour mac & cheese into a broiler-safe casserole dish, sprinkle with the chickpea-crumb mixture and broil until browned, about one minute.

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