Thai Yellow Curry With Chickpeas
A Thai-inspired yellow curry with chickpeas and vegetables, finished with optional roasted chickpeas for a crispy topping.
Servings: 4 servings
Ingredients
Ingredients
- 15 ouncecan chickpeas drained and rinsed; divided (I use reduced sodium)
- 1 tablespoonolive oil (vegetable oil may be substituted)
- 1 teaspoonpaprika (smoked paprika may be substituted)
- 1/2 teaspoonsalt or to taste
- 1/2 teaspoonfreshly ground black pepper or to taste
- 2 tablespoonscoconut oil (olive oil may be substituted)
- 1 small to medium sweet Vidalia onion finely diced (yellow onion or white onion may be substituted)
- 3 garlic cloves finely minced
- 1 tablespoonfreshly grated ginger root or to taste (or 1 1/2 teaspoons ground ginger, or to taste)
- 2 to 3 teaspoonsground turmeric
- 2 teaspoonsground coriander
- 2 to 4 tablespoonsThai yellow curry paste or as desired and to taste, (very important see Recipe Notes, below)
- 1 medium carrot peeled and thinly sliced
- 1 mediumred bell pepper seeded and diced into bite-sized pieces (another color bell pepper may be substituted)
- 1 1/2 cupsbroccoli florets
- 15 ouncescoconut milk (one standard can, or about 14 to 15.5 ounces; full fat coconut milk recommended but lite may be substituted))
- 1/2 cupvegetable broth (water may be substituted)
- 1 tablespoonsoy sauce (I use reduced sodium; use coconut aminos or tamari if you want to keep GF)
- 1 to 2 tablespoonslime juice (optional but recommended)
- 1/4 to 1/3 cupcup fresh cilantro finely chopped for garnishing; optional, (basil may be substituted)
- 1 to 4 tablespoonslight brown sugar packed, (optional and to taste; granulated sugar may be substituted)
- 1/2 teaspoonsalt to taste
- 1/2 teaspoonfreshly ground black pepper or to taste
Instructions
Instructions
- Drain and rinse the 15-ounce can of chickpeas and divide them into two roughly equal portions (one portion for roasting/topping, one portion for the curry). Pat the portion set aside for roasting dry with paper towels.
- If you want crispy roasted chickpeas: preheat the oven to 400°F. On a baking sheet, toss the dried portion of chickpeas with 1 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Spread in a single layer and roast 12–15 minutes, shaking the pan once halfway through, until crispy and browned. Remove from the oven and set aside. If you are not roasting, keep all the chickpeas reserved for the curry.
- In a large skillet, heat 2 tablespoons coconut oil over medium-high heat until shimmering.
- Add the finely diced onion and sauté until it begins to soften, about 5 minutes, stirring occasionally.
- Add the minced garlic, 1 tablespoon grated ginger, 2–3 teaspoons ground turmeric, and 2 teaspoons ground coriander. Cook about 1 minute, stirring nearly constantly, until fragrant.
- Add 2 to 4 tablespoons Thai yellow curry paste (use the amount you prefer for heat/flavor) and cook 1–2 minutes, stirring constantly, to bloom the paste.
- Add the peeled, thinly sliced carrot, diced red bell pepper, and 1½ cups broccoli florets. Stir to coat the vegetables in the paste.
- Pour in the 15-ounce can of coconut milk, ½ cup vegetable broth, and 1 tablespoon soy sauce. Stir to combine, then add the reserved unroasted chickpeas (the other half; or all chickpeas here if you skipped roasting).
- Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook uncovered about 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has reduced and thickened slightly.
- Taste and adjust seasoning: add 1 to 2 tablespoons lime juice (optional but recommended), 1 to 4 tablespoons light brown sugar if you want to balance heat or bitterness (optional), and up to the remaining ½ teaspoon salt and ½ teaspoon freshly ground black pepper to taste. If you want more curry flavor or heat, add more curry paste within the 2–4 tablespoon range.
- Serve immediately, garnishing each bowl with the roasted chickpeas (if prepared) and ¼ to ⅓ cup finely chopped fresh cilantro.
Equipment
- Large Skillet
- Sheet Pan
Notes
Notes
Curry Paste:
With
Mekhala Yellow Curry Paste
, half of a 3.5-ounce jar was plenty to sense a fair amount of heat. We love heat and this curry paste packs a punch. It’s not spicy if you use a teaspoon but if you use half the jar like I did, the heat creeps up on you.
Mae Ploy
is another option, and find it less spicy overall.
Storage:
Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Roasted chickpeas can be stored airtight at room temp for 1-2 days. Store them separately from the curry for them to retain some crispiness. However, they’re best enjoyed freshly roasted. Reheat leftover curry in the microwave for about 30 seconds, or as desired.
Adapted from
Yellow Thai Chicken Coconut Curry
(which is a great curry to make if you want more protein from chicken)
Curry Paste:
With
Mekhala Yellow Curry Paste
, half of a 3.5-ounce jar was plenty to sense a fair amount of heat. We love heat and this curry paste packs a punch. It’s not spicy if you use a teaspoon but if you use half the jar like I did, the heat creeps up on you.
Mae Ploy
is another option, and find it less spicy overall.
Storage:
Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Roasted chickpeas can be stored airtight at room temp for 1-2 days. Store them separately from the curry for them to retain some crispiness. However, they’re best enjoyed freshly roasted. Reheat leftover curry in the microwave for about 30 seconds, or as desired.
Adapted from
Yellow Thai Chicken Coconut Curry
(which is a great curry to make if you want more protein from chicken)