This Thai coconut red curry with chickpeas recipe is loaded with zesty red curry, creamy coconut milk and a host of other complementary blend of spices.
1 Tablespoon Sesame Oil
1/2 Onion, diced
4 Garlic Cloves, minced
14 oz Coconut Milk, Full Fat
1/4 cup Red Curry Paste
1/2 cup Not Chick’n Broth
2 cups chickpeas, cooked
2 Tablespoons Date Paste
1 teaspoon Lime Zest
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Coconut Aminos
1/4 cup Cilantro, chopped
1 cup Brown Jasmine Rice, dry
Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii
Follow us @thekitchendancepartii on Pinterest
Like us on Facebook
Leave a Comment
Posted on March 4, 2021 by Sagen Jackson
Tags: 10 minutes, asian favorites
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Kitchen Dance Partii
Proudly powered by WordPress
Theme: Purpose by Organic Themes.