15-minute Thai Chickpea Curry

A topdown view of a bowl of Thai Chickpea Curry, containing red curry paste, coconut milk, chickpeas, tomatoes, pineapple, and seasonings.

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. 

Jump to Recipe
Top-down view of 15-minute Thai Chickpea Curry in a frying pan. Curry features chickpeas, red curry paste, coconut milk, pineapple, tomatoes, cilantro. Pork is optional.
15-minute Thai Chickpea Curry

Simple, Flexible, Perfect for Your Weekly Rotation

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 measurements on hand. 

To get the party started, you’ll fry the red curry paste in a little bit of coconut oil, releasing those wonderful aromatics, and temporarily at least, making the world a better place. For the red curry paste, I use a Thai brand that contains dried red chilli, lemongrass, garlic, shallot, salt, lime, galangal and spices.

I find that a little red curry paste goes a long way. I do NOT follow the advice on the label as it recommends using about an eighth of the container per curry recipe, and that would be very very very spicy, at least for my palette. Starting with a small amount and adding more to taste is always the safe bet. 

A top-down view of a teaspoon of red curry paste on a white plate against a black background. Ingredient in 15-minute Thai Chickpea Curry
Red Curry Paste

Once you’ve fried the paste for a minute, dump in the chickpeas and stir them around, coating them in the curry paste. It’s Thai Chickpea Curry, after all! Add in your fresh ginger now as well, or if you ‘re pressed for time, ginger powder will work too. 

Next, you’ll be doing some more dumping of ingredients: a can of coconut milk, pineapple chunks, and cherry tomatoes. Hey, dumping is still cooking! Fresh pineapple and tomatoes are great if you have them handy. In a pinch I’ve used canned. If you use canned tomatoes, drain them first, and dice them into bite-sized chunks. I’ve even used canned tomatoes flavoured with basil and other Italian spices and that worked out just fine! 

A topdown view of a bowl of Thai Chickpea Curry, containing red curry paste, coconut milk, chickpeas, tomatoes, pineapple, and seasonings.
15-minute Spicy Chickpea Curry

Next, you’ll add the Thai power punch: fish sauce (or black bean if vegan), soy sauce, and lime. 

This one’s perfect for your weekly rotation!

If you’re making the meat-eater version, in a separate saucepan, thinly slice your pork tenderloin and fry it in a little coconut oil. It takes about 2 minutes per side to get the tenderloin cooked. 

That’s it! Your Thai Chickpea Curry is ready to eat. But, if you’re not starving, it won’t hurt to simmer it for 15 or 20 minutes to really get those flavours mingling. 

You can serve this as is or spoon it over your favourite rice. Don’t forget to garnish with cilantro. 

Eating Together Made Easy

Not not’s mandate is to provide adaptable recipes for vegans and vegetarians, including providing options for meat-eaters, where sensible. This recipe can easily be made vegan just by swapping out the fish sauce for black bean sauce. 

If you want to make both versions, you can start with a single saucepan, and then separate it into two just before adding the black bean sauce for vegans, or fish sauce and pork tenderloin for meat eaters. Or, simpler still, just use the black bean sauce for both versions. 

Let’s Make Thai Chickpea Curry 

15-minute Thai Chickpea Curry

Fast, filling, and flavourful, this Thai Chickpea Curry features red curry paste, coconut milk, ginger, pineapple, and tomatoes. Easily made either vegan or with pork. Perfect weeknight dinner. Optionally, serve with your favourite rice. 

Course: dinner, dinner, lunch, side
Cuisine: American, Thai
Keyword: pork tenderloin, Red Curry Recipe, Spicy Chickpea Curry, Thai Chickpea Curry, Vegan Chickpea Currry
Diet: omnivore, vegan
Servings: 4
Calories: 405 kcal
Author: Sylvia Eastman
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon coconut oil
  • 2 cups chickpeas, cooked
  • 2 tablespoons fresh ginger, chopped {Or sub with 2 teaspoons dried}
  • 400 ml coconut milk
  • 1 cup cherry tomatoes, halved
  • 1 cup pineapple chunks
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
For Vegan Version:
  • 2 teaspoons black bean sauce
For Pork Version:
  • 2 tablespoons fish sauce
  • 100 grams pork tenderloin, thinly sliced {per pork eater}
  • 2 teaspoons coconut oil
For Serving:
  • cooked rice of choice, optional
  • 2 tablespoons cilantro, chopped
  1. Melt the coconut oil in a medium-sized frying pan or saucepan. Add in red curry paste and fry for a minute.

  2. Stir in the chickpeas and ginger and get the chickpeas coated in the curry paste. 

  3. Add in the coconut milk, tomatoes, pineapple, sugar, soy sauce, and lime juice. If you’re making the vegan version, or a vegan/omnivore mixed version, add in the black bean sauce. Cook over medium heat until everything is warmed through. 

For the pork version:
  1. Add in the fish sauce. 

  2. In a separate pan, melt the coconut oil, and then add in the pork tenderloin. Cook for about 2 minutes per side, until the meat no longer shows any pink. If you are all omnivores, you can add the pork to the curry, otherwise serve on top. 

For all versions:
  1. Serve over rice if desired, and garnish with cilantro. 

Recipe Notes

Storage and Reheating

This will keep well in the fridge for 2 or 3 days. Reheat over medium-low heat.

Swaps for Time-Pressed Cooks

This is going to be extra delicious when made with fresh ginger, fresh pineapple, and fresh tomatoes. However, if you’re pressed for time, you can use dried ginger, canned pineapple chunks, and canned tomatoes. Drain the pineapple and tomato before adding. I usually use diced canned tomatoes, but if you just have whole canned tomatoes, chop them into bite-sized pieces first. I haven’t tried tomato sauce, but that might be worth experimenting with. 

Nutritional Information

Nutrition information is an estimate only and is for vegan version, without rice. 


Nutrition Facts
15-minute Thai Chickpea Curry
Amount Per Serving
Calories 405 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 22g 110%
Sodium 1456mg 61%
Potassium 654mg 19%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 21g
Protein 8g 16%
Vitamin A 9.3%
Vitamin C 30.4%
Calcium 7.7%
Iron 29.1%
* Percent Daily Values are based on a 2000 calorie diet.
A close-up, topdown view of a bowl of Thai Chickpea Curry with Pork, containing red curry paste, coconut milk, chickpeas, tomatoes, pineapple, and seasonings.
15-Minute Thai Chickpea Curry

Other Recipes for Mixed Groups

Feeding a mixed group of vegans, vegetarians, and meat-eaters? Check out these recipes: 

Keep Connected

I’d love to hear what you think of the recipe and the site in general! It’s always so nice to hear from readers, so much time/money/effort goes into each and ever post, it’s gratifying to know that someone appreciates it.

If you want to ensure you always get the latest and greatest from not not nutritious, go on and subscribe via email.

You’ll never miss a post.

And I’ll never miss you!

I promise I’ll never sell your email or use it for anything other than sending you blog posts, without your explicit permission.

You can also follow not not on any or all of your favourite social media sites: FacebookInsta, or Pinterest.

Thanks for reading!


Share your comments!

This site uses Akismet to reduce spam. Learn how your comment data is processed.