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
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