Thai Curried Chickpeas with Coconut
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- 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.
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Thai Curried Chickpeas with Coconut Recipe at a Glance
- COURSE: Main Dishes