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Thai Chickpea Curry




Source of Recipe


A Taste of Thai


Recipe Introduction


This recipe came to me from the makers of A Taste of Thai products. The recipe uses a standard yellow curry, but if you prefer you can use the hotter red or green curries. Note, this uses curry paste, not curry powder. This recipe is naturally gfcf (except for the soy sauce which you will have to check) and the coconut milk makes it creamy and authentically Thai. BL



List of Ingredients




2 Tbsp oil
1 medium onion, chopped (2 cups)
3 large cloves garlic, minced
1 Tbsp Red Curry Paste or Yellow Curry Paste
1 can (15 oz) chickpeas, drained
1 can (13.5 oz) Coconut Milk
2 Tbsp soy sauce (use a gf variety of sub with Braqq's)
1 medium tomato, chopped
1 Tbsp brown sugar
1 Tbsp fresh lime juice
1/4 cup fresh chopped basil or 2 Tbsp chopped cilantro
4 cups cooked Jasmine Rice


Recipe



1 Heat oil in a large skillet over a medium high heat. Add onions and
cook until they start to brown. Add garlic and curry. Stir-fry until
garlic is soft and curry dissolved.

2 Add chickpeas, Coconut Milk, and soy sauce. Bring to a boil and cook
chickpeas 3-5 minutes. Add tomatoes, sugar, and lime juice. Simmer for
1-2 minutes.

3 Stir in basil or cilantro until combined, and serve over rice.