I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here. Shall we dig in?
About Red Curry
Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant! This inspired version uses these same Thai flavors, but adds chickpeas and ground turmeric, which are not common in Thai curries. Ground turmeric is more common in Indian cuisine and has gained popularity throughout the world in part due to its vast medicinal uses (source).
How to Make This Recipe
This curry is inspired by one I’ve been ordering from a local Thai shop in our new neighborhood. There’s nothing a little papaya salad, spring rolls, and curry won’t fix after a long day. It’s been our go-to Sunday routine as of late. (I’m not mad about it.) This recipe is simple, requiring just 1 pot and 30 minutes to prepare! Plus, the ingredients are simple and versatile. Don’t have eggplant? Omit or sub for mushrooms or zucchini. Don’t have bamboo shoots? Leave ’em out. Looking for more protein? Be sure to include the green peas, which provide 8 grams per cup! I hope you guys love this curry! It’s: SimpleQuickCreamyVegetable-packedSavory-sweetSubtly spicedSuper satisfying& Delicious This would make the perfect weeknight meal when you’re craving something hearty but are short on time. It would also be great for entertaining guests as it’s sure to please vegans and non-vegans alike. Serve as is or over white or brown rice, quinoa, or my recent love – cauliflower rice. If you give this recipe a try, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
