Get ready to transport your taste buds to the vibrant streets of Thailand with this incredible Thai Red Curry Chickpeas with Coconut Cream recipe! In just 30 minutes, you'll create a dish so deliciously aromatic and packed with flavor that it'll make your kitchen feel like a gourmet Thai restaurant. Whether you're a seasoned cook or a curious foodie, this plant-based marvel promises to tantalize your senses and leave you craving more with every spoonful of creamy, spicy goodness.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Chickpeas
- Red curry paste
- Coconut cream
- Vegetable broth
- Bell peppers
- Spinach
- Garlic
- Ginger
- Lime juice
Instructions
- Begin by gathering all your ingredients: chickpeas, red curry paste, coconut cream, vegetable broth, bell peppers, spinach, garlic, ginger, and lime juice.
- Rinse and drain the chickpeas if using canned ones. If using dried chickpeas, soak them overnight and cook until tender.
- Prepare the vegetables by washing and chopping the bell peppers into bite-sized pieces. Mince the garlic and ginger finely.
- In a large pot or skillet, heat a tablespoon of oil over medium heat. Once hot, add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant.
- Add the red curry paste to the pot and cook for an additional minute, stirring frequently to combine with the garlic and ginger.
- Pour in the vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the chickpeas and bell peppers to the pot, stirring to coat them in the curry sauce. Allow the mixture to simmer for about 10 minutes, letting the flavors meld.
- After 10 minutes, stir in the coconut cream and spinach. Cook for an additional 5 minutes until the spinach is wilted and the curry is heated through.
- Remove the pot from heat and squeeze in the lime juice, stirring to incorporate. Adjust seasoning if necessary, adding salt or more lime juice to taste.
- Serve the Thai red curry chickpeas hot over rice or with naan, garnished with fresh herbs if desired.
Tips
- Use fresh ingredients: The key to an authentic Thai curry is using fresh garlic, ginger, and high-quality red curry paste.
- Adjust spice levels: Not a fan of heat? Choose a mild red curry paste or reduce the amount to suit your taste.
- For extra creaminess, use full-fat coconut cream and stir it in gently to prevent separation.
- If you want more protein, consider adding tofu or tempeh alongside the chickpeas.
- Toast your spices briefly before adding liquids to enhance their aromatic qualities.
- Fresh lime juice is crucial - it adds brightness and balances the rich, creamy curry.
- For a complete meal, serve over jasmine rice or with warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
