Mock Thai Curry

May 20, 2023May 20, 20230 10
Deliciously easy Mock Thai Curry recipe
in Curry

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 -3 tablespoons canola oil or 2 -3 tablespoons peanut oil
1 yellow onion , thinly sliced
1/2 red bell pepper
1/2 green bell pepper
1 can chickpeas ( Garbanzo Beans )
1 can coconut milk
3/4 teaspoon garlic powder ( or 3 cloves fresh garlic , crushed )
1/2 - 1 tablespoon dried cilantro
2 teaspoons garam masala
1/8 teaspoon red pepper ( or more , to taste )
1/8 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon dried basil
1 tablespoon fish sauce ( Asian food section )
1 teaspoon lime juice
2 tablespoons brown sugar
1 cup basmati rice or 1 cup jasmine rice

Nutrision Information

Servings Per Recipe
4-6
Calories
400
Sugar
10g
Fat
25g
This Mock Thai Curry is a flavorful and easy-to-make dish that is inspired by traditional Thai curries. It is made with coconut milk, chickpeas, and a variety of spices and seasonings that give it a bold, zesty flavor. The dish is served over a bed of fluffy white rice, which helps to soak up the delicious sauce and add some bulk to the meal. This recipe is perfect for those who are looking for a quick and easy weeknight meal that is packed with flavor and nutrition.

Instructions

1.Start by cooking the rice in a pot with 2 cups of water. Bring to a boil and then reduce to a simmer, cover, and cook for around 18-20 minutes or until cooked.
2.In a large wok, heat the oil over medium heat. Add the thinly sliced onion and stir fry for about 5 minutes or until the onions are golden brown.
3.Add the red and green bell peppers to the wok and stir fry for an additional 5 minutes or until the peppers start to soften.
4.Add in the can of chickpeas, coconut milk, garlic powder, cilantro, garam masala, red pepper, curry powder, salt, ginger, basil, fish sauce, lime juice, and brown sugar to the wok. Stir everything well until combined.
5.Bring the mixture to a simmer and let it cook for around 15-20 minutes until the sauce has thickened and the chickpeas are cooked through.
6.Serve the curry over the rice and enjoy!

PROS

This is a quick and easy recipe that is perfect for a weeknight meal.
It is also vegan-friendly and gluten-free.

The flavors of the curry are bold and delicious, with notes of coconut, curry, and lime.

The chickpeas are packed with protein and fiber, making this a filling and satisfying meal.

CONS

This recipe is quite spicy, so if you are sensitive to heat, you may want to reduce the amount of red pepper.

If you don’t like cilantro, you can leave it out of the recipe.

Some people may find the addition of fish sauce to be off-putting.
If you are vegan, you can substitute it with soy sauce or tamari.

HEALTH & BENEFITS

The chickpeas in this recipe are a great source of protein and fiber, which can help to keep you feeling full and satisfied for longer.
Coconut milk is high in healthy fats, which can help to boost brain function and improve heart health.
Garlic and ginger are both anti-inflammatory and can help to support a healthy immune system.
Cilantro is a good source of antioxidants, which can help to protect against cellular damage caused by free radicals.

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