Chickpea Thai curry

Recipe from: February 2012

Ingredients 12
Servings 1
Minutes 00:05


Serving Change
  • 1
    large onion - halved and sliced
  • 25
    vegetable oil
  • 1/2
    green pepper - diced
  • 1/2
    red pepper - diced
  • 1/2
    yellow pepper - diced
  • 25
    red curry paste (or more if you like it really hot)
  • 2x
    410 g can of chickpeas - drained and rinsed
  • 250
    coconut cream
  • 250
    chicken stock
  • 5
    fish sauce
  • 10
    palm or brown sugar
  • Juice of 1/2 lime


Heat a wok or a deep pan and add the vegetable oil.

Once the oil is hot, add the onion and peppers. Stir fry for about 1 minute and then add the curry paste.

Stir through and add the stock and the coconut cream.

Now, add the chickpeas and cook for about 5 minutes or until the sauce has thickened slightly.

Add the fish sauce, sugar and lime juice, taste and adjust to your preference.

Serve this quick and easy curry on basmati rice with lots of fresh coriander and chopped chili.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.
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