Kaeng Kari Pak (Thai Mixed Vegetable and Chickpea Curry)
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Ingredients
- 400 g chickpeas, drained and rinsed
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 300 g potatoes, diced
- 1 carrots, sliced
- 1 onion, sliced
- 1 tbsp soy sauce
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 11.8 g
- Carbohydrate
- 36.7 g
- of which sugars
- 8.3 g
- Fat
- 23.3 g
- of which saturates
- 17.9 g
- Fibre
- 10.2 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai yellow curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the onion and carrots and cook for 3 minutes until starting to soften.
- 3
Pour in the rest of the coconut milk and add the potatoes.
- 4
Simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
- 5
Add the chickpeas and simmer for 5 more minutes.
- 6
Season with the soy sauce and palm sugar and serve with jasmine rice.
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