Simmered until rich and velvety, Thai Chickpea Red Curry blends soft potatoes, chickpeas, and red curry paste into a sauce that tastes slow-cooked, even when dinner’s on the table in 30 minutes.
Just look at all the pretty colors—this curry comes together with minimal effort and only six ingredients you likely already have on hand. Aside from the potato and red pepper, everything else is a pantry or freezer staple. I usually make my own curry paste, but when I don’t have time, I use this Thai red curry paste.
I threw this Thai chickpea curry together as a quick 30-minute Meatless Monday dinner. It’s perfect with white rice or jasmine rice, but if potatoes and rice together aren’t your thing, serve it with flatbread or whip up a batch of homemade naan bread.
Table of Contents
Why We Love This Thai Chickpea Curry
- It keeps well in the fridge, which makes it perfect for leftovers or meal prep for the week.
- Pairs easily with brown rice, basmati rice, cauliflower rice, or whatever you’ve got on hand to soak up the sauce.
- You can toss in extra veggies or use what you already have without messing it up.
Recipe Ingredients
Chickpeas – Use canned chickpeas, drained and rinsed. They add a soft, creamy texture and mild, nutty taste that pairs well with the curry’s bold flavors.
Red Curry Paste – Adds a savory, spicy base with layered heat and depth. The flavor is bold, slightly sweet, and infused with lemongrass, chilies, and Thai spices.
Coconut Milk – Choose full-fat coconut milk for a creamier consistency and richer flavor. It softens the heat from the curry paste and gives the sauce a smooth, silky texture with a hint of natural sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Soy Sauce or Tamari for Umami – Adding a splash of soy sauce or tamari brings a deeper, savory umami flavor to the curry. Tamari also works well as a gluten-free alternative.
Swap Coconut Milk with Coconut Cream – For a richer, thicker curry, you can use coconut cream instead of coconut milk. It adds extra creaminess and works especially well if you’re skipping rice.
Add fresh tomatoes: Dice 2 medium tomatoes and stir them in along with the red bell pepper. They’ll cook down and add a subtle tang that balances the creamy coconut milk.
Sweet Potatoes: Swap or mix with Yukon golds: Replace half (or all) of the Yukon gold potatoes with equal amounts of diced sweet potatoes. They add natural sweetness that complements the spice of the curry paste. Timing tip: Since sweet potatoes cook a little faster than Yukon golds, dice them slightly larger if combining both, so they finish cooking at the same time.
Boost with Garlic: Mince 3–4 fresh garlic cloves and sauté them in the coconut oil just before adding the red curry paste. This gives the curry a deeper, savory backbone.
How to Make Thai Chickpea Red Curry
Step #1: Heat the coconut oil in a wok, pan or skillet over medium-high heat.
Step #2: Once hot, add the curry paste and mash it into the oil with a wooden spoon. Let the paste fry in the oil for 30 seconds.
Step #3: Add the coconut milk and ½ cup water or vegetable broth. Add the diced potatoes and allow the liquid to come to a boil. Cover, reduce heat to low, and simmer over medium-low for ten minutes.
Step #4: Add the can of chickpeas and red peppers. Cover and let cook for another ten minutes, or until the potatoes are tender.
Step #5: Optionally garnish with cilantro. Serve in bowls with rice or flatbread.
Expert Tips
Add a Squeeze of Lime Before Serving – A bit of acidity right at the end brightens the dish and balances the richness of the coconut milk. Fresh lime juice works better than bottled.
Sauté Onions or Garlic First for Added Depth – If you have an extra minute, sautéing chopped onions or minced garlic before adding the curry paste helps layer flavor and gives the sauce a richer base.
FAQs
Yes, absolutely. This curry is easy to customize with extra vegetables like spinach, zucchini, green beans, or carrots. Add quicker-cooking veggies during the last 5–10 minutes so they don’t turn mushy.
You can stir in extra red curry paste at the beginning or add sliced Thai chilies while it simmers. A pinch of red pepper flakes or a spoonful of chili garlic sauce also works well.
Storage Information
Store the curry only after it has cooled completely. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. For freezing, portion the curry into freezer-safe containers or bags and store for up to 2 months.
When reheating, warm it gently in a saucepan over medium heat or microwave in 1-minute intervals, stirring between each round. If it thickens too much in the fridge or freezer, add a splash of water or vegetable broth to loosen it up.
More Favorite Thai Recipes to Try
Thai Chickpea Red Curry Recipe
Ingredients
- 1 Tablespoon coconut oil
- 3 Tablespoons red curry paste
- 1 can coconut milk
- 2 cups Yukon gold potatoes - finely diced
- 1 can chickpeas - drained and rinsed
- 1 large red bell pepper - diced
- cilantro - optional garnish
Instructions
- Heat the coconut oil in a wok or skillet over medium-high heat.
- Once hot, add the curry paste and mash it into the oil with a wooden spoon. Let the paste fry in the oil for 30 seconds.
- Add the coconut milk and ½ cup water or vegetable broth. Add the diced potatoes and allow the liquid to come to a boil. Cover, reduce heat to low, and simmer over medium-low for ten minutes.
- Add the chickpeas and red peppers. Cover and let cook for another ten minutes, or until the potatoes are tender.
- Optionally garnish with cilantro. Serve with rice or flatbread.
NOTES
Nutrition
Any recommendations on altering this f0r a single person serving? C0uld I freeze the recipe and defrost as I needed it? And if yes, how w0uld I defr0st it?
Hi, Alex! I haven’t tried to freeze this recipe yet, so I’m not sure how it would turn out. If you give it a try, let me know how it goes!
I made this last week, WOW was it good! My boyfriend high-fived me after the first bite! Next time I would add more veggies (maybe zucchini and more red pepper) but you can’t go wrong with such a simple, fast, and flavorful recipe. I served this over brown rice and it was incredibly good!
More vegetables are ALWAYS a good idea! I’m so glad you and your boyfriend liked it. Food-five!!