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Spicy Thai Red Curry with Chickpeas
Spicy Thai Red Curry with Chickpeas

Before you jump to Spicy Thai Red Curry with Chickpeas recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

Most of us have been conditioned to believe that comfort foods are not good and must be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods could be very nourishing and good for you. Some foods honestly do elevate your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Make a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all good for elevating your mood. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is referred to as the “feel good” chemical and it tells your brain how you should be feeling day in and day out. The more of it in your brain, the happier you’ll feel. Nuts, in addition to improving your mood, can be a great protein source.

You can see, you don’t need junk food or foods that are terrible for you to feel better! Try these suggestions instead!

We hope you got insight from reading it, now let’s go back to spicy thai red curry with chickpeas recipe. To cook spicy thai red curry with chickpeas you only need 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spicy Thai Red Curry with Chickpeas:
  1. Get 1 onion, chopped
  2. You need 5 tbsp red curry paste
  3. Take 1 tbsp coconut oil
  4. Get 1 garlic clove, crushed
  5. You need 2 tomatoes, diced
  6. You need 1 tin coconut milk, full fat
  7. Prepare 1 tin chickpeas
  8. You need Handful green peas
  9. Prepare 1 lemon
Steps to make Spicy Thai Red Curry with Chickpeas:
  1. Sauté the onions and garlic in coconut oil for 5 mins until translucent.
  2. Add the curry paste and continue to fry for another 5 mins or so stirring often so it doesn’t catch.
  3. Add the tomatoes and stir well, then add the coconut milk stirring well to mix.
  4. Add the chickpeas and simmer the curry for 20-30 mins until the sauce has reduced and thickened.
  5. Add the peas, cook for a further 5 minutes, stir in fresh lemon juice to taste (I added a tbsp) then serve and enjoy 😊

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