This flavorful Thai red curry recipe is hearty and comforting – sure to be a new family favorite!
Don’t Let the Long Ingredient List Scare You
First off, let me start by saying that this Thai Chickpea Red Curry recipe may look complicated at first. Yes it does appear to have a decent amount of ingredients but it’s actually such as easy recipe. You don’t have to have any fancy cooking skills – the average home cook can totally whip this up in no time. I promise you the end result is so worth it. I make this Thai Chickpea Red Curry all the time in our house and it’s always a hit. I’ve gone ahead and categorized the ingredients in this recipe to make it easier to reference, read, and cook!
Where to Find Red Curry Paste
I use the brand Thai Kitchen for my red curry paste so I can’t attest to the flavors of other brands. I highly recommend using this brand. It’s generally down the ethnic food aisle near things like rice noodles and soy sauce. They also have a line of coconut milk so might as well pick that up while you’re down that aisle! Make sure to get a full fat coconut milk (not light) and without any added sweeteners.
Substituting Ingredients in Thai Chickpea Red Curry
If you are having trouble finding some of these ingredients I have some easy substitutions you can make:
Thai Basil – Swap for regular basil
Liquid Aminos – I use Bragg but if you can’t find this at the store you can use soy sauce. However, look for a low sodium variety and if you are gluten free you’ll want to make sure it’s also clearly noted as gluten free.
Coconut Sugar – If you don’t have this on hand or can’t find it you can use pure maple syrup instead.
Thai Chickpea Red Curry
- Knife and cutting board
- Deep sided saute pan
- 2 whole bell peppers chopped
- 1 cup yellow onion chopped
- 2 whole large carrots chopped
- 1 bunch cilantro chopped
- 3 leaves thai basil chiffonade
- 2 cups spinach or kale organic
- 1 tbsp coconut sugar
- 1/4 cup liquid aminos
- 1 tbsp fresh lime juice
- 3/4 cup water warm
- 1 tbsp coconut oil for the pan
- 2 cloves garlic minced
- 1.5 tbsp red curry paste
- 1/2 tsp Himalayan salt more to taste, if needed
- 1/2 tsp pepper
- 1/2 tsp turmeric ground
- 1/2 tsp ginger ground
- 1 can full fat organic coconut milk 13.5 oz
- 2 15 oz cans low or no sodium chickpeas (garbanzo) rinsed and drained
- Brown rice to serve curry over top of
Optional Spicy Toppings
- hot sauce
- red chili paste
- Thai chilies
- Heat your pan over medium heat and add the coconut oil.
- Add in the onions and saute for a few minutes until translucent.
- Next, add in the bell peppers and carrots. Continue to saute for 7 minutes or until veggies are softened.
- Add the garlic and red curry paste. Mix around in the pan with the veggies. Then, mix in all of the seasonings: turmeric, ginger, salt, pepper as well as the chickpeas.
- Next, add in the coconut milk, water, lime juice, coconut sugar, and liquid aminos. Gently stir around the pan and mix everything well.
- Mix in the cilantro (save a small amount for garnish), spinach, and thai basil. Keep heat at medium-low, cover and let everything simmer for about 5-10 min until the greens have wilted. Taste and add more salt or seasonings as needed.
- Serve over warm brown rice and top with a little more fresh cilantro and lime.
Did you make this recipe? I want to hear your thoughts! Leave me a comment below.
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