Homemade curry might sound a tad too adventurous for your kitchen. After all, making curry paste from scratch is an intimidating endeavor. Luckily, with a quality pre-made paste, you can whip up the sizzling dish quickly and easily. Brimming with flavor and savory goodness, this recipe makes a great addition to your weekly menu. Add as much spice as you want, or keep it mild. This Thai food recipe can be made to suit your preferences.
Red Thai Curry with Potatoes and Chickpeas
Serves 4-5
Ingredients
6 medium russet potatoes, diced into 1-inch cubes
2 cups chickpeas, cooked
3 cloves garlic, minced
1 cup yellow onion, diced
⅛ cup cilantro or parsley, chopped
1 can coconut milk (2 for extra saucy richness)
½ cup aquafaba (chickpea brine) or water
2 oz. red curry paste (4 oz. if doubling coconut milk)
Recommended seasonings
½ tsp. crushed red pepper
⅓ tsp. smoked paprika
¼ tsp. turmeric powder
¼ tsp. chili powder
Pinch of cinnamon
Salt & pepper, to taste
Directions
- In a large skillet over medium-high heat, cook potatoes for 5-8 minutes, until browned.
- Reduce heat to low and add in the rest of the ingredients, except for the chickpeas, and your desired spices.
- Cook covered for 45 minutes, until potatoes are tender. Add in chickpeas when the potatoes are almost tender.
- Serve with rice, quinoa or other grain.
Margaret’s tips:
- Aquafaba is the liquid from a can of chickpeas. It is flavorful and helps thicken the sauce.
- You can also make this with sweet potatoes, bell peppers, extra firm tofu and butternut squash.
- This is a very mild curry. If you like a lot of heat (like I do), add chili pepper sauce and crushed red pepper.