Red Curry Chickpeas
Course: RecipesServings
6
servingsPrep time
20
minutesCooking time
15
minutesCalories
500
kcalThis 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.
Ingredients
1 Tablespoon 1 Sesame Oil
1/2 1/2 Onion, diced
4 4 Garlic Cloves, minced
14 oz 14 Coconut Milk, Full Fat
1/4 cup 1/4 Red Curry Paste
1/2 cup 1/2 Not Chick’n Broth
2 cups 2 chickpeas, cooked
2 Tablespoons 2 Date Paste
1 teaspoon 1 Lime Zest
1 teaspoon 1 Salt
1/2 teaspoon 1/2 Pepper
1 teaspoon 1 Coconut Aminos
1/4 cup 1/4 Cilantro, chopped
1 cup 1 Brown Jasmine Rice, dry
Preparation
- 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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