Thai Curried Chickpeas with Coconut
Community Recipe from
- 2 cup(s) canned chickpeas (almost 2 cans)
- 2 tablespoon(s) red thai curry paste
- 1 medium onion chopped
- 4-5 clove(s) garlic minced
- 2 teaspoon(s) tamari sauce
- 1 medium tomato, diced (or 1 TBS tomato paste)
- 1/2 lime juiced
- 1 tablespoon(s) canola or other vegetable oil
- 3/4 cup(s) light coconut milk (
- 10-15 basil leaves or cilantro
- Thai Curried Chickpeas
- Heat the oil in a skillet and add the onions. Stir-fry until they brown.
- Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
- Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.
- When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
- Add the remaining 1 tbsp of red curry paste and stir in.
- Check if you need salt. Add the basil leaves and turn off the heat.
- Lynn's notes: This is delicious but a few tinkerings might make it even better..
- I made it with ~1 TBS red curry paste instead of 2 since it can be very hot but next time try it with more, adding slowly.
- I used a whole can of coconut milk, and would try it with a little less. I had no tomato and used tomato paste which was fine. Extra onion would work fine. I also probably had a little more lime in mine.
- You can serve it over rice.
- Thai Coconut Rice
- 1 1/2 cups long-grain rice like Jasmine or Basmati
- 1 1/2 cups coconut milk + 1 1/2 cups water
- Salt to taste
This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Thai Curried Chickpeas with Coconut Recipe at a Glance
- COURSE: Main Dishes
More Recipes for Main Dishes