Are you ready to transform your kitchen into a Thai culinary paradise in just 30 minutes? This Coconut Red Curry with Chickpeas is about to become your new obsession – a creamy, spicy, and utterly irresistible dish that will transport your taste buds straight to the vibrant streets of Thailand. Packed with protein-rich chickpeas, crisp vegetables, and a luxuriously smooth coconut sauce, this recipe proves that vegetarian meals can be both incredibly satisfying and bursting with complex flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- 1 tablespoon red curry paste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Prepare all ingredients by draining and rinsing chickpeas, slicing bell pepper and zucchini into thin strips, and measuring out curry paste, soy sauce, and lime juice.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil and allow it to become hot.
- Add red curry paste to the skillet and stir-fry for 30-45 seconds until fragrant, releasing its aromatic oils.
- Pour in the full can of coconut milk, stirring to combine with the curry paste and create a smooth sauce.
- Add drained chickpeas to the coconut milk mixture, stirring to coat them evenly with the sauce.
- Add sliced bell peppers and zucchini to the skillet, gently mixing them into the curry sauce.
- Simmer the curry for 10-12 minutes, allowing vegetables to become tender and sauce to slightly thicken.
- Stir in soy sauce and lime juice during the last 2 minutes of cooking to enhance the flavor profile.
- Taste and adjust seasoning if needed, adding salt or additional curry paste to suit your preference.
- Remove from heat and garnish with fresh torn basil leaves before serving hot over steamed rice.
Tips
- Choose a high-quality red curry paste for the most authentic flavor – look for brands from Thailand for the best results.
- Don't rush the curry paste cooking stage. Those 30-45 seconds of stir-frying are crucial for releasing the deep, aromatic oils that give the dish its signature taste.
- Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk can make the curry too thin.
- Cut your vegetables into uniform, thin slices to ensure even cooking and a beautiful presentation.
- Fresh basil is a game-changer – tear the leaves just before serving to release their maximum aroma and flavor.
- For extra heat, keep some additional red curry paste or fresh chili on hand to customize the spice level.
- This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 10g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 0mg
