Fast, filling, and flavourful, this Thai-inspired Chickpea Curry features red curry paste, coconut milk, ginger, pineapple, and tomatoes. You can make it vegan or add pork tenderloin for the meat eaters. Serve in a bowl or spooned over your favourite rice.
Psst…If you’re looking for a green curry recipe, check out our 15-Minute Thai Green Curry.
About Red Curry Paste
For the red curry paste, we use a Thai brand that contains dried red chilli, lemongrass, garlic, shallot, salt, lime, galangal and spices. We use a teaspoon for this recipe; but each brand will be a bit different so read the label for recommended amounts. If you're not sure how spicy it will be, try adding a small amount -- you can add more later if necessary.
Replacing Fish Sauce with Black Bean Paste
Fish sauce is a common ingredient in Thai food - it's salty, fermented, and funky. If you're vegan or plant-based, you can replace fish sauce with black bean paste, which is also fermented and funky, but made from plants. See the Recipe Card for the quantities.
About Coconut Milk
This recipe uses canned coconut milk. We prefer the full fat version, not the light version.
Look for coconut milk in the Asian section of your grocery store.
When you open the can, you might find a thick layer of cream on top and more water-y milk underneath that. Sometimes, depending on the brand, you’ll find that the coconut milk is a more homogenous mixture. Either way, you can just dump it can right into the pot – just stir it until smooth if necessary.
This recipe that has lots of leeway for alterations and additions if you don’t have exact ingredients or quantities on hand.
Fresh pineapple and tomatoes are great if you have them handy. But, if you’re in a pinch, you can use canned. Drain them first and dice them into bite-sized chunks. We’ve even used canned tomatoes flavoured with basil and other Italian spices and that worked out just fine!
If you can't find fresh ginger or you're pressed for time, you can swap with dried ginger. See the Recipe Card for the details.
Making 15-Minute Thai Chickpea Curry
Thai Chickpea Curry’s a simple, flexible recipe that you’ll be able to make on auto-pilot after a few tries. It’s also one of those recipes that has lots of leeway for alterations and additions if you don’t have exact ingredients or quantities on hand.
Start by frying the red curry paste in a little bit of coconut oil, which releases wonderful aromatics. For the red curry paste, we use a Thai brand that contains dried red chilli, lemongrass, garlic, shallot, salt, lime, galangal and spices.
Once you’ve fried the paste for a minute, add in the chickpeas and stir, coating them in the curry paste. Add in your fresh ginger, or if you’re pressed for time, ginger powder will work too. Next, add in the coconut milk, pineapple, and tomatoes. To finish it off, you add the Thai power punch: fish sauce (or black bean if vegan), soy sauce, and lime juice.
Tips for mixed diets
To make both vegan and meat-eater versions of this, you can start with a single saucepan, and then separate into two just before adding the black bean sauce for vegans, or fish sauce and pork tenderloin for meat eaters. This happens at the end so it’s pretty straightforward.