Thai Chickpea Curry

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The manufacturing process is extremely simple, you simply need to adhere to the approaches that we have composed on this web page. The adhering to are the stages of exactly how to prepare Thai Chickpea Curry.


1 cup jasmine rice (I used brown rice)

2 cups water

1 T coconut oil

1/4 medium yellow onion, diced (I used a whole onion)

3 large garlic cloves, minced

1 – 2 T Thai red curry paste

1 T fresh ginger, minced

5 small carrots, sliced

1 medium red bell pepper, julienned

1 can chickpeas, drained (I used dry chickpeas, that I cooked in my instant pot)

1 can full fat coconut milk

Dash of crushed red pepper flakes

2 T soy sauce (use coconut aminos if you avoid soy)

1 T brown sugar (I omitted this)

1 T rice wine vinegar or white vinegar

1/2 T fresh lime juice

1/4 cup cilantro, chopped


  1. In a small saucepan, add the rice and water. Bring to a boil, then cover, turn down and simmer until all the liquid is absorbed. About 15-20 minutes. Once the rice is done, remove it from the heat and set aside.
  2. In a large saute pan, add the coconut oil, garlic and onion. Cook on medium low heat for about 4 minutes.
  3. Stir in the curry paste and ginger, then add the carrots and bell pepper. Saute for about 5 minutes, then add the remaining ingredients, except the lime juice and cilantro. Stir well to combine and increase the heat to medium. Allow to bubble gently for about 8-10 minutes, stirring occasionally, until the carrots are tender.
  4. Remove from heat and stir in the lime juice and cilantro.
  5. To serve, fill serving bowls with a little rice, then pour the curry on top.


This should last at least 5 days in the fridge. Enjoy!

Original Recipes visit: Thai Chickpea Curry @

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Originally posted 2018-03-14 07:36:23.