Chickpea Curry with Coconut Rice

We became interested in creating some of the delicious Thai meals we've had from restaurants but never knew how to make. This chickpea curry recipe has the rightly complex flavor and texture we wanted, and it is still easy to put together.

Recipe from How Sweet It Is.

-1 1/2 c jasmine rice
-1 1/2 c coconut milk
-1/2 c coconut water

-1 leek
-1/2 red pepper
-salt and pepper
-1 clove garlic
-1/2 t ginger
-1 T red curry paste
-1/2 c snap peas
-14 oz coconut milk
-1 can chickpeas

In a small saucepan, heat the 1 1/2 cups coconut milk and the coconut water to a boil. You must cook the rice according to the package directions, with the coconut mixture in place of water. Depending on what type of rice you have, you will have to be smart about how you cook it. I had minute jasmine rice, so I reduced the heat of my coconut mixture and let it reduce for a long time, finally cooking the rice only when I was ready to serve it.

Clean the leek well, then slice the white part of the stalk. Core and chop the red pepper. In a separate saucepan, saute the leek and red pepper with oil and a dash of salt and pepper. After a few minutes, when the vegetables look softened, add the garlic, ginger, and red curry paste. Saute some minutes more until the garlic is toasted. Cut the snap peas into thirds, then add to the pan with the 14 ounces coconut milk and the chickpeas. Bring the mixture to a boil, reduce heat and simmer for 10-15 minutes. You want the vegetables to be cooked and for the sauce to be slightly loose but rich, it should stick to the rice when you serve it.

As a first effort in making Thai curry, this was a great success, and not too difficult. The heat and spice balanced perfectly with the smooth coconut, there was not too much remaining to call leftovers, it was that good.


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