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December 2, 2020

Chickpea Thai Curry

Posted on February 28, 2012 by in vegetarian

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When I posted this picture of my Chickpea Thai Curry on Face book last week, asking people what they thought it was, most people got the answer right, but did not have faintest idea how to cook it.I was even more amazed at how many people wanted to try and make it. Well, wait no longer, here it is…..
Making Thai Curries, require a little knowledge and a little bit of time. Unlike a fragrant lamb curry or Chicken Korma, Thai Curries can be on the table in about 10 minutes. So fast you might have to wait for the rice to cook, before you can plate up!
I promised to blog a little less and write a little more, so let me just stay true to that promise  and get on with the recipe.

Chickpea Thai Curry
serves 4

1 large onion – halved and sliced
25 ml vegetable oil
½ green pepper – diced
½ red pepper – diced
½ yellow pepper – diced
25 ml red curry paste (or more if you like it really hot)
2 x 410 g chickpeas – drained and rinsed
250 ml coconut cream
250 ml chicken stock
5 ml  fish sauce
10 ml palm or brown sugar
juice of ½ lime


Heat a wok or a deep pan and add the vegetable oil. Once the oil is hot, add the onion and peppers. Stir fry for about 1 minute and then add the curry paste. Stir through and add the stock and the coconut cream. Now add the chickpeas and cook for about 5 minutes or until the sauce has thickened slightly. Add the fish sauce, sugar and lime juice, taste and adjust to your preference.

And that my dear friend, is how fast it is, I hope your rice is cooked.

Serve this quick and easy Chickpea Thai Curry on Basmati Rice with lots of fresh coriander and chopped chili.

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7 Responses to “Chickpea Thai Curry”

  1. Anonymous 28 February 2012 at 2:51 pm #

    Hi Nina,
    I am definately going to try this recipe. Just one question, when do you add the chickpea? It is not mentioned in your method.

    • Koba Vorster 18 May 2013 at 1:36 pm #

      Dankie Nina, Jy het die heerlikste resepte. Jou foto’s is ook so mooi.

      Jou Blog is baie goed en ek geniet dit om daarna te kyk.

  2. Anonymous 28 February 2012 at 4:00 pm #

    Yes when does one add the chickpeas?

  3. Nina Timm 28 February 2012 at 7:55 pm #

    My apologies guys, recipe amended now. You can also try this with 4 bean mix.


  4. zenchef 29 February 2012 at 4:36 am #

    Yum, I love chickpeas and Thai flavors so you made this just for me, right? 🙂

  5. Carole 1 March 2012 at 8:13 am #

    Great post. I have posted on making a Thai red curry paste.

  6. Kevin 25 March 2012 at 11:44 am #

    This chickpea curry sounds really tasty!

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