Creamy Thai Red Curry Chickpeas

These chickpeas are creamy, savory, a little spicy and a little sweet. They pair perfectly with any vegetable and grain.


I love anything that has coconut milk and Thai red curry. Ever since I discovered the combo last year when I made my Thai Red Curry Ramen it has been one of my favorite meals. I have been loving this meal throughout quarantine and lockdown. Sometimes I make it with cannellini beans too. This meal is easy to make with whatever beans you have on hand. You can also use Thai green curry paste if that is all you have or you prefer it.

This meal is very simple it only has a few ingredients but it is so flavorful. Thai red curry paste can be found at most grocery stores and online. It is usually vegan but of course it is always good to check the ingredients. It is a little bit spicy and salty. I prefer to use light coconut milk because it is still creamy and delicious just not as many calories as full-fat. However, feel free to use whatever you like. This is also canned coconut milk not one from a box.

I like to make my Thai red curry a little bit sweet. I always add in a touch of Grade A maple syrup but you can easily use brown sugar or any sweetener you prefer. Whatever you choose to do it will be delicious because the Thai red curry paste packs in a lot of flavor.

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INGREDIENTS

1 15.5 ounce can chickpeas, drained and rinsed
2 cloves garlic, finely chopped
1/4 onion (60g), finely chopped
Dash of salt and pepper
1 to 2 tsp Thai red curry paste
3/4 cup light coconut milk (190ml)
1/2 tablespoon maple syrup
1 teaspoon lime or lemon juice
Sesame seeds and green onion for garnish

Pair with grain and vegetable of your choice

METHOD

  1. In a pan saute the garlic and onion in oil for 2 to 3 minutes over medium low heat.
  2. Once fragrant and the onions are slightly translucent add the chickpeas. Add a dash of salt and pepper to lightly season.
  3. Lay the chickpeas flat in the pan and cook them for 5 minutes to let them get a little bit crispy. Toss chickpeas and repeat one more time.
  4. Add the Thai red curry paste into the pan and toss the chickpeas in it to coat.
  5. Then pour the coconut milk in along with the maple syrup and lime/lemon juice. Mix around and simmer over medium low heat to thicken for about 5 minutes.
  6. Once they are done place in a bowl with other sides and top with sesame seeds and green onion.
    Makes 1 big serving or 2 smaller servings

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