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7Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas (cans, drained)
- 3/4 cup full fat coconut milk (unsweetened)
- 1/3 cup red curry paste (one 4 ounce jar)
- 3 garlic cloves
- 2 limes
- 1 tsp. salt
- thai basil leaves (Garnish with fresh, optional)
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Reviews(2)
Britta 6 years ago
Served with toasted pitas and it was a hit at book club! Is a little spicy so I’m not sure my kids would eat it
Jackie Ducros 6 years ago
Interesting flavors! Though I felt like it was missing something. I thought the recipe called for a little too much salt. Next tume, I would try adding some fresh ginger and some palm sugar to give it more of a thai curry taste to it! But really good other than that!