Thai Creamy Chickpea Curry - joe-possum/recipes GitHub Wiki

INGREDIENTS

• 2 tablespoons oil
• 2 chopped onions
• 3 large cloves garlic, minced
• ½ oz yellow curry paste
• 1-13½ oz can Coconut Milk, divided
• 2-15½ oz cans garbanzo, drained
• 1 oz soy sauce
• 1 medium tomato, chopped
• ½ oz fresh lime juice
• 2 tablespoons chopped cilantro

Instructions

Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.Step

Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.

Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.

Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

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