I prefer red curry over green curry by a mile. Growing up, I’ve had more than my share of green curry (from a packet) chicken and rice and even though my mom gave it her own twist, I’m just done with it! 🙂
Ever since I’ve gotten to know Thai and Indian cuisine, I’ve fallen in love with red curry. The hotter the better as far as I’m concerned! In theory, you need a bunch of different (exotic) ingredients to make (red) curry, but I’ve developed an easy variation for Singlemade. And because it doesn’t always have to be chicken & curry, we’re making a vegetarian (even vegan) alternative with chickpeas.
Ps: This recipe serves two people, to not be stuck with half a can of coconut milk. And it works out great, as this dish is even better the next day! 🙂
Chickpea red curry
Boil the rice according to its instructions.
Wash the bell pepper and cut into strips. Cut the tomato into large chunks (cut quarters crosswise into triangles).
Heat the wok over a high heat with a good dash of oil.
Peel the onion, cut into halves and then into crescents over the wok. Stir and let fry.
In the meantime, peel the garlic, cut into halves and remove the green germ. Press the garlic over the wok and let it fry along for a short while. Optional: add a flat teaspoon of cumin seeds and let them fry along.
Now add the bell pepper and the tomato, stir and let fry.
Open the can of chickpeas into the strainer and rinse them off until they stop foaming. Leave to leak out.
Open the tin of coconut milk and pour its contents into the wok. Add the chickpeas. Grate off about 1 cm of ginger over the wok. Crumble the bouillon cube over the pan and stir.
Let everything simmer for 15 minutes and stir every 5 minutes. After 10 minutes, season to taste with pepper and salt. It’ll be done as soon as the bell pepper’s soft.
Serve with rice and enjoy!
* I intentionally don’t mention how much chili to use, because spiciness is a very subjective thing. Nevertheless, here are some tips for an edible red curry! 🙂
Fresh chili: cut the stem off the pepper and cut open lengthwise. Turn over your knife and use the blunt side to grate out the seeds. You can choose to dice up the pepper or leave it whole and fish it out later. Be careful when you add more: the taste of the chili is only released after simmering for a while.
Chili powder: I usually add about a teaspoon of chili powder, but I like it hot. And not every powder is as spicy as the next, so start with a little pinch and build up to your perfect level of spiciness. It’s best to start with too little, than to add too much from the get go.
Tip: Do you like coriander’s soapy taste? (I know I don’t :-)) Shred some twigs and serve with the curry!
Input Singlemade test panel
At Bram’s house they went nuts over this curry! Tested and approved! Bram’s tip: add some carrots and pumpkin!
Caroline loves vegetables so she added some extra bell peppers and tomato. ‘We were pleasantly surprised,’ she commented. 🙂
And Carine’s a fan too: ‘A lot of flavour!’ She added a spoonful of Panaeng curry paste for an extra zing! Tip: For the second portion, she added some fried chicken.
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂