If you’re looking to transport your taste buds to the vibrant streets of Thailand, our Thai Coconut Curry with Chickpeas is the perfect culinary journey. This dish combines the best Thai flavours – a rich and creamy coconut base, a medley of fresh vegetables, and the heartiness of chickpeas.
The magic of this dish lies in the balance of flavours and textures. Creamy coconut milk forms the base, infusing the curry with its richness. It’s complemented by the earthy and hearty chickpeas, providing a satisfying bite. Adding brinjal (eggplant) and yellow pumpkin contributes a pleasant contrast, both in taste and colour.
The sauce is where the natural enchantment happens. A hint of ginger provides warmth, and a touch of red chili flakes adds a gentle kick of spice. Soy sauce and lime juice bring a delightful tangy and salty element.
Cooking this Thai Coconut Curry is a breeze. Simmer coconut milk, tomatoes, ginger, and red chili flakes until they come to a gentle boil. Add a touch of salt and pepper to season the base. Then, introduce the eggplant and pumpkin, allowing them to soak up the flavours for 10 to 20 minutes over low heat.
Once the veggies are tender, throw in the chickpeas and fresh coriander leaves. A final flourish of soy sauce and lime juice adds depth and zing to the curry. Let it bubble briefly, and your Thai Coconut Curry is ready to serve.
Thai Coconut Curry with Chickpeas
- 400 ml Coconut Milk
- 400 gms Tomatoes
- 200 gms Chickpeas (soaked in slightly salted water for 8 hours or overnight and drained)
- 1 tsp Red Chilli Flakes
- 1/4 inch piece of Ginger (grated)
- 1 Brinjal (Eggplant, chopped)
- 1 small Yellow Pumpkin (peeled and chopped)
- Handful of Coriander Leaves (chopped)
- Salt to taste
- Black Pepper Powder to taste
- 1 tsp Soy Sauce
- 1/2 tsp Lime Juice
- Heat a pan over medium flame.
- Add the coconut milk, tomatoes, ginger, and red chili flakes.
- Season with a little salt and black pepper.
- Stir well and simmer until it starts to boil.
- Add the pumpkin and brinjal.
- Cook for 10 to 20 minutes over low flame.
- Add the chickpeas and coriander leaves.
- Introduce the soy sauce and lime juice.
- Stir well.
- Cook until it starts to bubble.
- Remove from heat and serve hot.
Frequently Asked Questions (FAQ):
Can I use canned chickpeas for this recipe?
Yes, you can use canned chickpeas for convenience. Just be sure to drain and rinse them before adding to the curry.
What can I substitute for brinjal (eggplant) and yellow pumpkin?
You can substitute other vegetables like zucchini, bell peppers, or sweet potatoes based on your preferences.
Is this curry spicy?
The spice level in this curry is moderate due to the red chili flakes. You can adjust the spiciness by adding more or less according to your taste.
Can I make this curry ahead of time?
Absolutely! Thai Coconut Curry with Chickpeas can be prepared in advance and reheated when needed, making it a convenient option for meal planning.
What are some side dishes that go well with this curry?
This curry pairs wonderfully with steamed or fragrant Thai jasmine rice. You can also serve it with naan or crusty bread for a delightful meal.
Note: image is for illustration purposes only and not that of the actual recipe.