Thai Red Curry with Chickpeas Ginger and Cilantro

Name: Thai Red Curry with Chickpeas Ginger and Cilantro
Prep time: 20 min
Total time: 20 min
Cuisine: Dutch
Ingredients: 2 shallots; 2 garlic cloves; a 1¼ inch (3-cm) piece of fresh ginger; 2 red Romano (sweet pointed) peppers; 2 red Romano (sweet pointed) peppers; 2 tablespoons oil; 2 tablespoons Thai red curry paste; 1 can coconut milk (15 ounces/400 ml); 250 grams rice noodles; 1½ cups (200 grams) peas (frozen); 9 ounces (250 grams) canned chickpeas; 1 bunch cilantro

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Chickpeas are my go-to legume in this fiery curry, but lentils and beans are good too.

Ingredients

2 shallots
2 garlic cloves
a 1¼ inch (3-cm

Europe
Asia
Netherlands
Thailand
Main course
Vegan

Method

CHOP the shallots finely. Mince the garlic. Peel and finely grate the ginger. Cut the peppers into strips.

HEAT the oil in a frying pan. Fry the shallots with the garlic and ginger for 1 minute. Add the curry paste and fry 1 minute more. Stir in the pepper strips.

POUR in the coconut milk and bring just to a boil. Allow to simmer gently for 4–5 minutes until