This was a super simple meal to throw together that packs big flavor. The coconut curry is rich and creamy. The Mae Ploy curry paste is packed with flavor (although it does contain shrimp paste) that pairs great with just a hint of sweet. It was a super satisfying dish and I’m excited to have leftovers! That said, the Toddler wouldn’t even try it (seems we’ve finally reached the “sometimes I eat everything and sometimes I survive on air and cuteness” phase). But Husband liked it even though it’s a touch spicy. I still call it a win because it was so easy to put together and would be great with a variety of protein options, but it’s hard to beat the convenience of canned chickpeas!
I served the Chickpea Coconut Curry with a quick cabbage sauté, used a little water to steam the cabbage in a covered skillet, then added a touch of sesame oil and soy sauce, and sautéed until beginning to brown. But some steamed broccoli or asparagus would be great alternatives. You could even add some sliced peppers to the curry itself.
Chickpea Coconut Curry
Adapted from Pinch of Yum
Serves 6
- 1 Tbsp olive oil (canola would probably be a more neutral taste)
- 2-3 garlic cloves, minced (I used about a Tbsp of garlic paste)
- 1 Tbsp fresh minced ginger, or ginger paste
- 1 Tbsp lemongrass paste
- 1 Tbsp brown sugar
- 1 Tbsp red curry paste (I used Mae Ploy)
- 2 (15oz) cans low sodium chickpeas, drained and rinsed
- 1 (15oz) can coconut milk (I used full fat, although you could probably get away with a lite version if you prefer)
- 1/2 cup water
- 1/2 Tbsp fish sauce (you could probably skip this or add a splash of soy sauce)
- 1 lime, zested and juiced
- serve with rice and fresh chopped cilantro
Before you begin, wash your hands with soap and water.
In a large skillet with deep sides, heat oil over medium heat. Sauté the garlic, ginger and lemongrass for about 2-3 minutes. Add brown sugar and red curry paste and continue to sauté for another 3 minutes. Add in the chickpeas and stir until well coated, sauté for another 2-3 minutes. Add the coconut milk, water, fish sauce, lime zest and juice. Let simmer for 3-4 minutes. Taste and adjust seasoning as needed. Serve over rice and top with cilantro.
