Thai Chickpea Curry
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Thai Curried Chickpeas With Coconut Rice

Thai Coconut Rice
Servings: 8 servings
Author: Vaishali Honawar

Ingredients

  • For the Coconut Rice:
  • 1 1/2 cups long-grain rice like Jasmine or Basmati
  • 1 1/2 cups coconut milk + 1 1/2 cups water
  • 1 tbsp coconut oil
  • Salt to taste
  • For the Chickpea Curry:
  • 1 cup dried chickpeas , washed, soaked for a few hours and then cooked until tender (or use 2 cups of canned chickpeas, drained and washed)
  • 2 tbsp red Thai Curry Paste (recipe follows)
  • 1 medium onion , chopped
  • 4-5 cloves garlic , minced
  • 1/4 cup coconut milk
  • 2 tsp tamari sauce (use regular soy sauce if you can't find this)
  • 1 medium tomato , diced
  • Juice of half a lime
  • 1 tbsp sugar
  • 10-15 basil leaves , cut into strips (use cilantro/coriander leaves if you can't find these)
  • 1 tbsp canola or other vegetable oil
  • For the Red Curry Paste:
  • 1/2 onion , diced
  • 3 red chillies
  • 1- inch piece of galangal , sliced thinly (use ginger as a substitute)
  • 1 stalk of lemongrass. Trim off the top and the hard outer leaves and slice finely
  • 1 tbsp lime juice + zest of one lime
  • 1 tbsp Thai hot sauce , like Sriracha
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground black or white pepper
  • 2 tbsp tamari or soy sauce
  • 1 tsp sugar
  • Up to 1/4 cup of canola or other flavorless vegetable oil

Instructions

  • Make Coconut Rice:
  • Heat the oil in a saucepan.
  • Add the rice and stir for a couple of minutes until the grains start to turn opaque.
  • Add the coconut milk, water, and salt to taste. Bring to a boil, cover tightly with a lid, and simmer until done for 15 minutes. Leave the lid on for at least another 10 minutes after cooking before you handle the rice.
  • With a fork, gently fluff up and mix the grains with any of the coconut-milk solids that might have separated to the top.
  • Make Thai Curried Chickpeas:
  • Heat the oil in a skillet and add the onions. Stir-fry until they brown.
  • Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
  • Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.
  • When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
  • Add the remaining 1 tbsp of red curry paste and stir in.
  • Check if you need salt. Add the basil leaves and turn off the heat.
  • Make Thai Red Curry Paste:
  • Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.