Oui Oui… when it comes to eating well, Paris is definitely the culinary city to visit.
Craft and Superstar cook, Jilly from Sew French is sharing her recipe for Thai Chickpea Curry and we’re stoked here at The Cooking Junket!
A bit of Thai, un petit French… and lots of satisfied ohhhs and arhhhs!
Get inspired by Jilly at her blog:
Thai Chickpea Curry Recipe
Makes About 5 Cups
Some Notes & Tips:
Find a Thai curry past that you like. I love Maesri brand. I find 1 1 /2 tablespoons of it in this recipe to be plenty spicy.
I use a microplane zester to grate the garlic and mince the ginger.
You can use light coconut milk, but it won’t be as creamy and the sauce will be thinner.
In winter, you can substitute canned chopped tomatoes for fresh.
- 2 16-ounce cans of chickpeas rinsed and drained
- 1 can of full fat coconut milk
- 1-2 tablespoons of red, green or yellow Thai curry paste. I use Maesri brand.
- 1 medium red or white onion, chopped. I use red.
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- A large handful of fresh Thai basil, regular basil or mint, chopped
- Oil for cooking. I a scant tablespoon of sunflower oil.
- Salt to taste
To Serve: lime wedges
Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.