Red Curry Chickpeas

kung pao chickpeaas pf changs copycat

Red Curry Chickpeas

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Recipe by Sagen Jackson Course: Recipes


Prep time


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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


  • Prepare rice according to package directions. Set aside.
  • In a large skillet or pot, heat oil over medium-high heat. Add onion and cook for about 5 minutes, stirring often. Add garlic and cook for 1 minute longer.
  • Add coconut milk, red curry paste, broth, chickpeas, and date paste. Reduce heat to medium-low and let it simmer for about 10 minutes.
  • Stir in lime zest, salt, pepper, coconut aminos, and cilantro. Taste and add. more seasoning as desired.
  • Serve over rice and top with more cilantro, if desired.

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