Red Thai Style Coconut Chickpea Curry
with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Veggie Coconut Curry is loaded with veg and chickpeas in a curried coconut milk base for a hearty vegetarian dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 carton(s)
Chickpeas
1 unit(s)
Bell Pepper
50 grams
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Young Pea Pods
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
32 grams
Sweet Chilli Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.
c) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Add the pepper chunks. Stir-fry until just soft, 5-6 mins.
c) Reduce the heat to medium-high, then stir in the red Thai style paste and garlic. Stir-fry until fragrant, 1-2 mins.
a) Stir the coconut milk, soy sauce, chickpeas and young pea pods into the veg.
b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 2-3 mins.
a) While the curry simmers, crush the peanuts in the unopened sachet using a rolling pin.
b) When your rice is ready, fluff it up with a fork and stir through the lime zest.
c) Stir in the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper and more lime juice if needed.
a) Share the zesty rice between your serving bowls.
b) Top with the Thai style veg curry.
c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.
