Thai Coconut Curry Beans and Rice

Ingredients

• 1 cup Cooked rice
• 1 can (15 oz / 425 g) Canned chickpeas (drained and rinsed)
• 1 cup (240 ml) Coconut milk (unsweetened)
• 1/2 cup (120 ml) Vegetable broth
• 1 tbsp Red curry paste
• 1 tbsp Fresh ginger (minced)
• 2 cloves Garlic (minced)
• 1 tbsp Lime juice
• 1 tsp Soy sauce(optional)
• to taste Salt(optional)
• 2 tbsp Fresh cilantro (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the ginger and garlic. Drain and rinse the chickpeas. Chop cilantro if using.

2. 2

   Cook (30 minutes): In a saucepan over medium heat, stir red curry paste with a splash of coconut milk (about 2–3 tbsp) until fragrant, about 1 minute. Add ginger and garlic and cook for 30 seconds.

3. 3

   Add the remaining coconut milk and vegetable broth, then stir in chickpeas. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 20–25 minutes.

4. 4

   Finish (within the remaining time): Stir in lime juice and soy sauce (if using). Taste and adjust salt as needed.

5. 5

   Serve: Spoon the curry over the cooked rice and top with cilantro if desired.