Author Notes
This recipe developed out of my love for thai cuisine, a desire to keep it simple and the fact that I had to rely on my pantry for most of the ingredients. I make this often, it's easy delicious comfort food.
For variety and color I sometimes add in 1 cup of chopped frozen spinach.
Instead of red curry paste, you can try green curry paste, both are delicious.
It can be served as an appetizer when portioned into wonton soup spoons.
This can also be served as a main over jasmine rice.
When I am trying to cut back on calories, I will spoon this over my fresh spinach and I have a hot healthy meal in a bowl. Enjoy! —Jacqueline Brisebois
Ingredients
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2
19 Oz cans of Chick Peas, drained and rinsed
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1
Can Coconut Milk (low fat works well too)
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2 tablespoons
Red (or green) Thai Curry Paste
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2
stalks of Lemon Grass, chopped in 4" chunks (to be removed before eating) Or I often use the tube of lemongrass paste that you can readily buy in your produce section.
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4 tablespoons
Coconut Oil
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2 tablespoons
Brown Sugar, Coconut Sugar or Agave Syrup
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Dash
or more of salt - season to taste
Directions
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Bring to a boil, then reduce the heat to a slow simmer, put on the lid and stir occasionaly for about 30 minutes. The chick peas should be nice and tender by now so remove the lemongrass stalks using a slotted spoon and add in the sugar and stir well. Let the sugar work into the chick peas for about 5 minutes and then salt to taste. I usually use 2 good pinches of kosher salt and that is enough to bring the flavor forward.
At this time, if you want to add in chopped frozen spinach, you can but do not add it in before as this will dilute the thai flavor. Ensure the spinach is defrosted and squeezed well to remove excess water.
A nice addition of flavor is to top your plate off with some freshly torn Thai basil.
Serve this as an appetizer, over rice or fresh spinach as your main and please, enjoy.
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