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Homemade Easy Thai-Style Chickpea Curry with Coconut Rice. food shot
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Easy Thai-Style Chickpea Curry with Coconut Rice.

This Easy Thai-Style Chickpea Curry is a creamy, flavorful delight that will transport your taste buds straight to Thailand!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1.5 cups jasmine rice
  • 1.5 cups light canned coconut milk
  • 0.5 cups coconut water
  • 1 tablespoon coconut oil
  • 0.25 teaspoon salt
  • 1.5 tablespoons coconut oil
  • 2 leeks cleaned, trimmed + sliced
  • 0.5 red pepper sliced
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 cloves garlic minced
  • 0.5 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 0.33 cup sugar snap peas cut into thirds
  • 1 14-ounce can full-fat coconut milk
  • 1.5 cups cooked chickpeas
  • 3 tablespoons freshly torn cilantro

Instructions

  • Start by rinsing the jasmine rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, light canned coconut milk, coconut water, and 1/4 teaspoon salt. Bring the mixture to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid. Remove it from heat and let it sit covered for an additional 10 minutes. Fluff with a fork before serving.
  • While the rice is cooking, heat 1.5 tablespoons of coconut oil in a large skillet over medium heat. Add the sliced leeks and red pepper, sautéing until they are soft and fragrant, about 5-7 minutes. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Stir in the minced garlic and freshly grated ginger, cooking for an additional 1-2 minutes until aromatic.
  • Add the red curry paste to the skillet, stirring well to combine with the vegetables. Allow the mixture to cook for a couple of minutes to deepen the flavors.
  • Pour in the full-fat coconut milk, stirring to combine. Then, add the cooked chickpeas and sugar snap peas. Allow the curry to simmer for about 10 minutes, stirring occasionally until everything is heated through and the flavors meld beautifully.
  • To serve, spoon the coconut rice onto plates and ladle the chickpea curry over the top. Finish with a sprinkle of freshly torn cilantro. Enjoy!

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Using light canned coconut milk provides a creamy texture without being overly rich.
  • Allow the curry to cool completely before transferring it to an airtight container for storage.
  • This curry stores well in the refrigerator for up to 3 days.