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Easy Thai Chickpea Curry

Easy Thai Chickpea Curry

  • Author: Seasoned Sprinkles
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


Easy Thai Chickpea Curry


  • 2 cans of coconut milk- about 3 and 3/4 cups
  • 4 tablespoons of Thai red curry paste*
  • Juice of 1 lime
  • 1 tbs of tamari or soy sauce**
  • 2 15 ounce cans of chickpeas, drained and rinsed
  • 2 teaspoons of brown sugar
  • 1/2 package of brown rice noodles***
  • Fresh cilantro to taste


  1. Cook the rice noodles according to instructions on the package. Set aside.
  2. While the noodles are cooking, heat a medium sauce pan over medium heat. Lightly heat the curry paste for a minute or two. Add the coconut milk and sugar, stirring to thoroughly incorporate the curry paste. Bring the coconut milk up to a slow simmer. Add the chickpeas and allow them to simmer in the coconut milk for 2-3 minutes. Stir in the tamari sauce and lime juice. Serve over rice noodles and garnish with fresh cilantro and lime wedges.


*Thai red curry paste is spicy. Adjust the amount to suit your spice level. This curry was somewhere between medium and medium hot.
**Use tamari to keep it gluten free.
***You could substitute white rice noodles or quinoa if desired.

  • Category: lunch, dinner
  • Cuisine: Thai


  • Serving Size: 6 servings