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Thai Kale and Chickpea Curry
A few people requested the recipe for the curry that I mentioned in my last post, so here it is!
Thai Kale and Chickpea Curry 1 cup light coconut milk 1/2 cup water 1 tablespoon cornstarch 1 tablespoon soy sauce 2 tsp sugar (or other sweetener) 4 tsp green Thai curry paste (use more or less, depending on your preference) vegetable oil 1 onion, diced 2 cloves garlic, minced 1 cup thinly sliced red bell pepper 6-7 cups stemmed, chopped kale 1 can chickpeas, rinsed and drained salt, to taste Combine coconut milk- curry paste together in a small bowl. Whisk until cornstarch is dissolved. Set aside. Heat a small amount of vegetable oil in a non-stick pan. Add onion and garlic; cook until onion is tender. Add bell pepper and cook until crisp-tender, about 5 minutes. Add kale and cook until wilted. Add chickpeas and sauce mixture to pan. Bring sauce to a simmer. Let simmer (on low heat) until the sauce is thickened and the chickpeas are heated through. Season with salt, to taste.  related searches : Thai
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