How to Make Thai Chickpea Curry

How to Make Thai Chickpea Curry

Thai Chickpea Curry 🍛

In terms of ingredients, you’ll need several items, all shown here. Now we’re showing you two cans of chickpeas, but we actually use three in this recipe. You’ll also need a can of coconut milk, a can of Thai red curry paste–that’s a four-ounce can–a head of garlic, a hand of ginger, and some olive oil, the head of garlic, and the hand of ginger should be about the same proportion.

If you want to make this a vegan dish, you can take out the fish sauce and use either plain salt or liquid. To get started, you need to cut your garlic and your ginger. So BG is starting with garlic. To break the garlic apart, tip the head of the garlic at an angle, and bear down with your shoulders and arms locked like he’s showing you here.

Rock Chop

Then for each piece of garlic, you need to peel the outside layer. So start by taking the edge of your knife and putting it on top of a piece and then giving it a light smack. Then, cut the end off. This will help release that fine outside layer, making it easier to peel. Once you have all the pieces of garlic peeled, you need to dice them. So you can see that BG is chopping these pieces until they get pretty small and then he moves on to the advanced “Rock Chop” method.

It’s hot, I know. But if this isn’t for you, you can also use a hand blender like this one that we use for blending apples. Hand blenders work very well for this. If you want to avoid all that dicing. Then, it’s time for the ginger. So cutting ginger is kind of interesting. So this is a pretty big piece of ginger, so we’re not going to use the whole thing, which is why BG is cutting the ginger into more manageable pieces.

paring knife

We’re only going to peel enough ginger to equal the amount of garlic that we just peeled. So we can keep our flavors balanced. So you can see that the idea here is to use your paring knife to remove just the outer layers of ginger. After you’ve peeled all the pieces, take some time to finely slice each piece. Once you’ve done all that it’s time to Rock Chop again. Okay, now it’s time for the stove.

Put your pot on the stove and add enough oil to your pot to coat the bottom. Turn the burner to high. When your oil is hot enough, you’ll start to see it ripple in the pan when you shake it a little, as you see here. Add your ginger garlic and a quarter can of curry paste stir all of that together and let it sautĂ© for several minutes until it looks like this. Then add your three cans of chickpeas. The next thing is to open your can of coconut milk, but before you open it, make sure that you shake it really well because it separates out.

Recipe of Thai

You don’t want to just add some thin coconut water. Add about one-half of the can to the pot or enough to cover the chickpeas about halfway. After that, bring your ingredients to a boil. Now it’s time for the fish sauce. So you’re gonna add about three “shakes” of fish sauce onto the chickpeas. It has a kind of a special top that keeps it from coming out all at once. And yeah, it smells.

Fish sauce smells. Big-time, but I promise that smell goes away when you cook it. So the purpose of the fish sauce is to add salt to your dish and give it that wonderful umami flavor that just blows you away. Stir all your ingredients together and then put the lid on to simmer. We recommend low or low-medium, depending on your stove.

Let all that simmer for 20 minutes. So at about 10minutes into simmering, we noticed that our heat was too high. So you can see that there is too much steam coming from under the lid. So we turned down the heat a little more and then finished the last 10 minutes at a lower heat. So don’t freak out if this happens. Just adjust and move on. So now you’re at this stage where you’re gonna check the flavor.

Conclusion

If you think it’s not salty enough, go ahead and add some more fish sauce. So that’s what BGdecided to do with this batch. What’s important to remember is that you’ll need to simmer for another three minutes or so, just to cook off the fish smell. Another variation that you can try out is to add more coconut milk if you want to try a thinner curry. Make sure you stir it all again. Check it again and when you’re satisfied, you are done. Okay, friends. So really, you have to tell me what you think of this recipe.

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