- 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
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.
Thai 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,
- 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
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.
Freeze any remaining paste after use in an airtight container and thaw before using again.