Thai Chickpea Potato Curry Recipe
Make this flavor-packed chickpea potato curry in just 35 minutes with creamy coconut milk, red curry paste, and Thai chilies. It’s the perfect easy weeknight dinner for two!
Ingredients
- 2 small russet potatoes cut into 1-inch pieces (leave skins on)
- 1 tablespoon olive oil
- ½ small yellow onion finely diced
- 10 small Thai chilies diced, see Notes
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons Thai red curry paste Thai Kitchen brand, see Notes
- 13.5 ounce canned coconut milk full fat
- ½ cup vegetable broth
- ½ tablespoon fish sauce
- 15 ounces canned chickpeas drained and rinsed
- 1 cup steamed jasmine rice for serving
Instructions
- First, boil the potatoes in a large pot of salted water until just fork tender, about 5 to 7 minutes. Drain and set aside.
- In a dutch oven or large pot over medium heat, add olive oil, onion, Thai chilies, garlic, and ginger. Cook until softened and fragrant, about 2 to 3 minutes.
- Add the curry paste to the pot. Stir to combine with the aromatics and bloom the spices, about a minute or so. Then add the coconut milk, vegetable broth, and fish sauce to the pot and stir well to combine.
- Add the chickpeas and potatoes to the pot, increase the heat to medium-high, and bring to a simmer. Once bubbling, lower the heat and simmer until the chickpeas are tender, about 10 minutes. Stir occasionally to encourage even heating.
- Stir well, then serve with a side of steamed jasmine rice. Note that the curry will be very hot; you may want to let it cool for about 5 minutes or so before eating.
Notes
Thai chilies: We use green Thai chilies because that's what's available at our local grocery store, but they are also sometimes red. The red ones are slightly sweeter and their heat builds more slowly, whereas the green ones have an earthier flavor and a more intense heat. Both work, but will yield slightly different results.
Curry paste: There are many brands of curry paste and they vary in flavor and heat level. We like to use Thai Kitchen, but it is on the milder side - which is why we use a few tablespoons in this recipe. If you use a spicier or more potent brand, start with less and add more as needed until you're happy with the flavor and heat.
Less spicy modification: If you don't like heat, use half the amount of Thai chilies or omit them entirely. You could also cut back on the curry paste by no more than half - this will tone down the spice without sacrificing flavor.
Swap the protein or add veggies: You can easily swap in chicken, pork, or beef instead of using chickpeas and potato if you want a non-vegetarian version of this curry. Brown the meat first in the pot with a little bit of oil, then build the curry around it and let it finish cooking as everything simmers. Or, add extra veggies like carrots or bell pepper to the pot while cooking down the aromatics.
Nutrition
Serving: 1serving | Calories: 648kcal | Carbohydrates: 66g | Protein: 15g | Fat: 39g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 813mg | Potassium: 1097mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2587IU | Vitamin C: 37mg | Calcium: 119mg | Iron: 6mg
