Spicy Thai Red Curry with Chickpeas
Feeling a bit sorry for myself after an expensive and painful trip to the dentist to repair a tooth that fell apart over Christmas, so I made this comforting Thai curry with sticky rice for dinner. Easy in the teeth and really delicious. Has quite a kick so reduce the amount of curry paste if you don’t like too much heat. #vegetarian #vegan
Ingredients
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1 onion, chopped
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5 tbsp red curry paste
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1 tbsp coconut oil
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1 garlic clove, crushed
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2 tomatoes, diced
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1 tin coconut milk, full fat
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1 tin chickpeas
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Handful green peas
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1 lemon
Cooking Instructions
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1
Sauté the onions and garlic in coconut oil for 5 mins until translucent.
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2
Add the curry paste and continue to fry for another 5 mins or so stirring often so it doesn’t catch.
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3
Add the tomatoes and stir well, then add the coconut milk stirring well to mix.
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4
Add the chickpeas and simmer the curry for 20-30 mins until the sauce has reduced and thickened.
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5
Add the peas, cook for a further 5 minutes, stir in fresh lemon juice to taste (I added a tbsp) then serve and enjoy 😊
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