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A topdown view of a bowl of Thai Chickpea Curry, containing red curry paste, coconut milk, chickpeas, tomatoes, pineapple, and seasonings.
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5 from 1 vote

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, dinner, lunch, side
Cuisine: American, Thai
Keyword: pork tenderloin, Red Curry Recipe, Spicy Chickpea Curry, Thai Chickpea Curry, Vegan Chickpea Currry
Servings: 4
Calories: 405kcal
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


  • Melt the coconut oil in a medium-sized frying pan or saucepan. Add in red curry paste and fry for a minute.
  • Stir in the chickpeas and ginger and get the chickpeas coated in the curry paste. 
  • 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:

  • Add in the fish sauce. 
  • 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:

  • Serve over rice if desired, and garnish with cilantro. 


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. 


Calories: 405kcal | Carbohydrates: 39g | Protein: 8g | Fat: 26g | Saturated Fat: 22g | Sodium: 1456mg | Potassium: 654mg | Fiber: 5g | Sugar: 21g | Vitamin A: 465IU | Vitamin C: 25.1mg | Calcium: 77mg | Iron: 5.2mg