Easy Thai-Style Chickpea Curry with Coconut Rice.

There’s something absolutely delightful about the combination of creamy coconut milk and fragrant spices that makes Thai cuisine so irresistible. This Easy Thai-Style Chickpea Curry with Coconut Rice is not only comforting but also incredibly simple to prepare. Packed with flavor and nutrition, this dish will become a staple in your weekly meal rotation. With a base of protein-rich chickpeas and a luscious coconut rice, you’ll be savoring every bite while knowing you’re enjoying a wholesome meal. Perfect for weeknight dinners or meal prep, this recipe is sure to impress family and friends alike!

Reasons to Love Easy Thai-Style Chickpea Curry with Coconut Rice.

• Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
• Flavorful and Satisfying: The combination of red curry paste, coconut milk, and fresh vegetables creates a burst of flavor that will satisfy your taste buds.
• Plant-Based Goodness: Packed with chickpeas and vegetables, this curry is a nutritious choice that is also vegan-friendly.
• Customizable: Feel free to add any of your favorite vegetables or adjust the spice level to suit your personal preference.
• Meal Prep Friendly: This dish stores well, making it an ideal option for meal prepping for the week ahead.

The Essentials

• 1 1/2 cups jasmine rice: The perfect base for coconut rice, providing a fragrant and fluffy texture.
• 1 1/2 cups light canned coconut milk: Adds creaminess without being overly heavy.
• 1/2 cup coconut water: Lightens the coconut rice and enhances its coconut flavor.
• 1 tablespoon coconut oil: For cooking the rice and adding a subtle coconut flavor.
• 1/4 teaspoon salt: Essential for seasoning the rice.
• 1 1/2 tablespoons coconut oil: Used for sautéing vegetables and building flavor in the curry.
• 2 leeks, cleaned, trimmed + sliced: A milder onion flavor that complements the dish.
• 1/2 red pepper, sliced: Adds color and sweetness to the curry.
• 1/2 teaspoon salt: For seasoning the vegetables.
• 1/2 teaspoon pepper: Adds a touch of warmth to the dish.
• 2 garlic cloves, minced: A must-have aromatic that enhances the overall flavor.
• 1/2 teaspoon freshly grated ginger: Adds freshness and a hint of spice.
• 2 tablespoons red curry paste: The star ingredient that brings the Thai flavor profile to life.
• 1/3 cup sugar snap peas, cut into thirds: Adds crunch and a pop of sweetness.
• 1 (14-ounce) can full-fat coconut milk: For a rich and creamy curry sauce.
• 1 1/2 cups cooked chickpeas: Provides protein and heartiness to the dish.
• 3 tablespoons freshly torn cilantro: A fragrant herb that brightens the curry.

Equipment Breakdown

• Medium saucepan: For cooking the coconut rice.
• Large skillet or wok: Ideal for sautéing the vegetables and cooking the curry.
• Wooden spoon: Perfect for stirring and mixing the curry.
• Measuring cups and spoons: To ensure accurate measurements of ingredients.
• Knife and cutting board: Essential for chopping vegetables.

Easy Thai-Style Chickpea Curry with Coconut Rice. — Do This Next

Step 1: Cook the Coconut Rice

In a medium saucepan, combine 1 1/2 cups jasmine rice, 1 1/2 cups light canned coconut milk, 1/2 cup coconut water, 1 tablespoon coconut oil, and 1/4 teaspoon salt. Stir to combine and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2: Sauté the Vegetables

While the rice is cooking, heat 1 1/2 tablespoons of coconut oil in a large skillet or wok over medium heat. Add the sliced leeks and red pepper, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté for about 5 minutes, or until the vegetables are softened.

Step 3: Add Aromatics and Curry Paste

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Then, add 2 tablespoons of red curry paste, stirring well to coat the vegetables and release the flavors.

Step 4: Build the Curry

Pour in the can of full-fat coconut milk and add the cooked chickpeas. Stir to combine and let the mixture simmer for about 10 minutes. The sauce will thicken slightly, and the flavors will meld beautifully.

Step 5: Add the Sugar Snap Peas

In the last few minutes of cooking, add the sugar snap peas, allowing them to cook just until tender but still crisp. This will add a lovely crunch to your curry.

Step 6: Serve!

To serve, spoon the coconut rice onto plates or bowls and ladle the Thai-style chickpea curry over the top. Garnish with freshly torn cilantro for a burst of flavor and color. Enjoy your delicious meal!

How to Make It Lighter

• Use light coconut milk for both the rice and the curry to reduce calories while still enjoying the coconut flavor.
• Incorporate more veggies like zucchini, spinach, or kale to bulk up the dish without adding many calories.
• Reduce the amount of coconut oil if you’re looking to cut back on fats.
• Serve with a side of steamed vegetables instead of rice for a low-carb option.

Notes from the Test Kitchen

We found that this curry tastes even better the next day as the flavors continue to develop. To enhance the flavor, consider adding a splash of lime juice before serving for a refreshing zing.

• Feel free to adjust the level of red curry paste to your liking; more paste means more heat!
• If you can’t find sugar snap peas, snap peas or green beans make great substitutes.

Freezer-Friendly Notes

This Easy Thai-Style Chickpea Curry with Coconut Rice freezes beautifully! Allow the curry to cool completely before transferring it to an airtight container. Store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator and reheat on the stove or microwave.

Easy Thai-Style Chickpea Curry with Coconut Rice. FAQs

Can I use another type of rice?

Yes! While jasmine rice is preferred for its fragrance and texture, you can use basmati or brown rice. Just adjust the cooking time according to the type of rice used.

Is this curry spicy?

The spice level can vary based on the amount of red curry paste used. For a milder version, start with less curry paste and add more to taste.

Can I make this curry ahead of time?

Absolutely! The curry can be made a day in advance and stored in the refrigerator. Just reheat before serving, and it will taste even more delicious!

What can I serve with this curry?

This curry pairs well with a simple green salad, naan bread, or even a side of steamed broccoli for added nutrition.

Wrap-Up

This Easy Thai-Style Chickpea Curry with Coconut Rice is a delicious and fulfilling meal that caters to a variety of dietary preferences. With its rich flavors and satisfying texture, it’s sure to become a favorite in your kitchen. The ease of preparation makes it an ideal choice for busy evenings, and the ability to customize it means you can always keep things interesting. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for everyone to enjoy. So gather your ingredients, and let’s bring a taste of Thailand to your dinner table!

Easy Thai-Style Chickpea Curry with Coconut Rice.

This Easy Thai-Style Chickpea Curry is a flavor-packed delight! Creamy coconut rice topped with a vibrant chickpea curry makes for a wholesome meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Rice:

• 1 1/2 cups jasmine rice
• 1 1/2 cups light canned coconut milk
• 1/2 cup coconut water
• 1 tablespoon coconut oil
• 1/4 teaspoon salt

For the Curry:

• 1 1/2 tablespoons coconut oil for sautéing
• 2 leeks cleaned, trimmed + sliced
• 1/2 red pepper sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons red curry paste
• 1/3 cup sugar snap peas, cut into thirds
• 1 14-ounce can full-fat coconut milk
• 1 1/2 cups cooked chickpeas
• 3 tablespoons freshly torn cilantro

Equipment

• Medium saucepan
• Large skillet or wok
• Wooden Spoon
• Measuring cups and spoons
• Knife and cutting board

Method

 

Instructions:

1. In a medium saucepan, combine jasmine rice, light canned coconut milk, coconut water, coconut oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. Let sit for 5 minutes before fluffing.
2. While the rice is cooking, heat coconut oil in a large skillet over medium heat. Add leeks and red pepper, season with salt and pepper, and sauté for 5 minutes until softened.
3. Stir in garlic and ginger, cooking for an additional minute. Add red curry paste, stirring well to coat the vegetables.
4. Pour in full-fat coconut milk and add cooked chickpeas. Stir and let simmer for about 10 minutes until the sauce thickens.
5. Add sugar snap peas in the last few minutes of cooking, allowing them to cook just until tender but still crisp.
6. Serve by spooning coconut rice onto plates and ladling the curry over the top. Garnish with cilantro.

Notes

• Enhance flavor with a splash of lime juice before serving.
• Adjust red curry paste to your spice preference for a milder or spicier dish.
• This curry tastes better the next day as flavors develop.