Creamy Thai Coconut Chickpeas – Soul-Warming Thai Delight

A creamy, aromatic plant-based dish where tender chickpeas soak up a luxurious coconut and red curry sauce. I love how the ginger, garlic, and lime bring a zesty brightness to balance the richness, making it perfect for serving over rice or quinoa.

Why You’ll Love This Recipe

I enjoy how this recipe comes together so quickly while still tasting like something I’d get at a Thai restaurant. The coconut milk makes it silky, the red curry paste adds depth, and the chickpeas make it hearty enough to keep me full. I also appreciate how easy it is to customize with different vegetables or spice levels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) chickpeas, rinsed and drained

• 1 tablespoon coconut oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 red bell pepper, diced

• 1 carrot, sliced

• 1 can (13.5 oz) coconut milk

• 2 tablespoons red curry paste

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 teaspoons brown sugar

• 1 tablespoon lime juice

• Salt and pepper, to taste

• Fresh cilantro, for garnish

• Cooked jasmine rice or quinoa, for serving

• Lime wedges, for serving

Directions

1. I heat coconut oil in a large skillet over medium heat, then sauté the onion for about 5 minutes until soft and translucent.

2. I stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.

3. I add the bell pepper and carrot, cooking for another 5–7 minutes so they soften but still hold their shape.

4. I pour in coconut milk, red curry paste, soy sauce, and brown sugar, whisking well before bringing it to a gentle simmer.

5. I stir in the chickpeas and let the mixture simmer for 8–10 minutes so all the flavors blend beautifully.

6. I remove it from the heat, stir in lime juice, and season with salt and pepper to taste.

7. I serve it hot over rice or quinoa, garnished with fresh cilantro and lime wedges.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

When I want extra heat, I add sliced fresh chili or a dash of chili flakes. For a veggie boost, I sometimes toss in spinach or snap peas right before serving. I also swap chickpeas for lentils or tofu if I’m craving something different.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of coconut milk or water if it’s too thick. It also freezes well for up to 2 months.

FAQs

Can I make this recipe oil-free?

Yes, I simply sauté the vegetables in a splash of vegetable broth instead of coconut oil.

What type of curry paste works best?

I prefer a good-quality Thai red curry paste for authentic flavor, but yellow curry paste works for a milder dish.

Can I make this without coconut milk?

Yes, I can substitute with unsweetened almond milk and add 1–2 tablespoons of cashew cream for thickness.

How do I make this dish spicier?

I add more red curry paste or fresh chopped chili to increase the heat.

Is this dish gluten-free?

It is if I use tamari instead of soy sauce and check that my curry paste contains no gluten ingredients.

Conclusion

I love how these creamy Thai coconut chickpeas deliver restaurant-worthy flavor in just 30 minutes. It’s hearty, customizable, and perfect for when I want a comforting meal that’s both satisfying and nourishing.

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