Delicious main dish with a flavorful red curry sauce. Serve over rice.
Ingredients
Chickpea Red Curry with Coconut Milk
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 25 ounce can organic chick peas, drained
2 tablespoons red curry paste (I use Thai Kitchen brand)
1 can light organic coconut milk
Pinch of kosher salt
1 teaspoon Thai fish sauce (omit if you’d like to make this vegan)
Large handful of fresh Thai basil, chopped (regular basil will do if you can’t find Thai basil)
Instructions
Heat olive oil in large saucepan over medium-high heat, add onion and saute a few minutes before adding the garlic, then add the garlic and cook both until they just start to take on a bit of color, about 10 minutes. Add the red curry paste and coconut milk, whisk briskly to combine the paste with the milk.
Bring the sauce to a simmer, taste and add more curry paste if it needs it. Add the chickpeas, a pinch of salt, fish sauce and half of your Thai basil, stir to combine. Allow the sauce to simmer for at least 15-20 minutes.
If your sauce becomes a bit too thick for your liking, you can thin it a bit with vegetable broth.
Recipe by Culinary Musings at http://www.culinarymusings.com/2016/11/chickpea-curry/