Do you love Thai food? I adore it. The sunny flavors of curry paste, creamy coconut milk, perky ginger and fresh lime juice are refreshing in summer and real mood-boosters in winter. This wholesome and healthy chickpea curry is bright and tasty. It comes together in about 30 minutes. Everything is simmered in one pot for easy cooking. Pair the curry with steamed rice for a complete protein. I love it with Jasmine rice. For me, using a rice cooker makes this dinner even easier to prepare. The curry reheats well for workweek meals too.
Thai Chickpea Curry Recipe
Makes About 5 Cups
Some Notes & Tips:
Find a Thai curry past that you like. I love Maesri brand. 1 1 /2 tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.
I use a microplane zester to mince the garlic and ginger.
You can use light coconut milk, but it won't be as creamy and the sauce will be thinner.
In winter, you can substitute canned chopped tomatoes for fresh.
- 2 16-ounce cans of chickpeas rinsed and drained
- 1 can of full fat coconut milk
- 1-2 tablespoons of red, green or yellow Thai curry paste. I use Maesri brand.
- 1 medium red or white onion, chopped. I use red.
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- A large handful of fresh Thai basil, regular basil or mint, chopped
- Oil for cooking. I use a scant tablespoon of sunflower oil.
- Salt to taste
a splash of soy sauce, shoyu or tamari for umami flavor
steamed Jasmine rice
Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.