Coconut Red Curry with Chickpeas

Red curries have a spicy, smoky kick that I love. Chickpeas are the protein of choice because they go so well with spicy sauces.

Red Curry

The red curry is a Thai favorite made from a base of coconut milk and red curry paste. It can be served with vegetables, meat, or seafood. The paste is usually made with red chilies, garlic, lemongrass, and other herbs and spices, making it spicy, fragrant, and delicious!

This version is inspired by Thai curry, but it adds chickpeas, ground turmeric, and other ingredients that are not commonly found in Thai curries. Ground turmeric is more popular in Indian food and has become increasingly popular around the world due to its medicinal properties.

How to make this recipe

This curry was inspired by a Thai dish I have been eating in a new Thai restaurant. After a long, stressful day, nothing can beat papaya, spring roll, and curry. This has been our Sunday ritual of choice in recent months. I’m not mad at it.

This recipe requires only one pot and takes 30 minutes to prepare.

The ingredients are easy to find and versatile. You don’t have any eggplant? Substitute zucchini or mushrooms. You don’t have bamboo sprouts? Leave them out. Do you want more protein? Green peas provide 8 grams of protein per cup.


  • Coconut oil, 1 Tbsp
  • Ginger minced 2 Tbsp
  • Five cloves of minced garlic (3 tablespoons as written in the original recipe)
  • Two medium shallots, minced
  • For heat, use 1-2 dried red chilies ( optional or one serrano pepper for 1-2 red chilies)
  • Use red or green curry paste to ensure vegan compatibility*.
  • One medium red pepper (chopped).
  • Cut 1 cup of eggplant into small pieces
  • Two 14-ounce cans of light coconut milk
  • Bamboo shoots in an 8-ounce can (rinsed, drained, and rinsed).
  • Use one heaping tablespoon of ground turmeric
  • Add more sugar to taste.
  • Can chickpeas (15 oz) (well rinsed, drained).
  • I prefer frozen green peas.
  • Serve with fresh cilantro or basil ( optional).

FOR SERVING optional

  • Brown rice, cauliflower rice, or white rice
  • Freshly chopped cilantro and basil


  • Heat a large pot over medium heat. Add coconut oil, shallot, ginger, and garlic once the pot is hot. Sautee for 2 to 3 minutes or until softened.
  • Add red curry paste and dried chili, if desired. Stir well and continue to cook for another minute, stirring constantly.
  • Stir to coat bell peppers and eggplants. Add coconut milk, chickpeas, coconut sugar and turmeric. Stir well and simmer on medium heat. Reduce heat to low, and continue cooking for another 10-15 minutes.
  • Add coconut sugar or sea salt to taste if you want it sweeter. Add more curry paste or cayenne pepper for more heat.

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