Thai Chickpea Red Curry Recipe
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.
Servings: 6
Calories: 247kcal
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
*Optional - Add salt or brown sugar to taste, depending on your preference.
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.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 19g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 549mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1804IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 2mg
