Thai Curried Chickpeas with Coconut

Yield: 1 serving
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


  1. Thai Curried Chickpeas
  2. Heat the oil in a skillet and add the onions. Stir-fry until they brown.
  3. Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
  4. Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.
  5. 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.
  6. Add the remaining 1 tbsp of red curry paste and stir in.
  7. Check if you need salt. Add the basil leaves and turn off the heat.

  8. Lynn's notes: This is delicious but a few tinkerings might make it even better..
  9. 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.
  10. 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.

  11. You can serve it over rice.

  12. Thai Coconut Rice
  13. Ingredients
  14. 1 1/2 cups long-grain rice like Jasmine or Basmati
  15. 1 1/2 cups coconut milk + 1 1/2 cups water
  16. Salt to taste
June 2012

This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.

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