Chicken & Chickpea Thai Curry - Foodie Friday #4 - ParoDeeJay

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-rich, and frozen spinach is often cheaper and convenient.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley can offer a fresh flavor, while green onions are more economical.

Combine 15 ounce can of coconut milk, 1/2 cup chicken or vegetable broth, 1.5 tablespoons light soy sauce, 1 teaspoon red curry paste, 1 tablespoon dried minced onion, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander in a large pot over medium-high heat.

Use a whisk to mix the ingredients until the curry paste is broken apart and the mixture is bubbly.

Once bubbly, add 2 (15 ounce) cans of drained chickpeas and bring back to a boil.

Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Meanwhile, grill 1 pound of boneless skinless chicken breasts until cooked, then cut into bite-sized pieces.

After 10 minutes of simmering, add the cooked cubed chicken to the pot and let it bubble for 2-3 more minutes.

Adjust salt to taste and add more curry paste if desired for heat.

Serve the curry over rice, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens