When we visited Thailand, one of my major trip goals was determine, once and for all, which of the three major varieties of coconut curry was my favorite: red, green, or yellow. Each is made from the paste of a different chili, giving the coconut curry its signature color and unique flavor. After extensive sampling (all in the name of research, of course), I determined that it is the red coconut curry that rules my heart.
Happily for coconut curry lovers on this side of the Pacific, red coconut curry is also the easiest of the three to make at home, because its most important ingredient, Thai red chili paste, is widely available at most grocery stores, and even Target.
Coconut curry is also fast. Start to finish, you can have this Chickpea Coconut Curry on your table 30 minutes from now, even less if you are super speedy, and if you discount the rice, it’s also a one-pot meal.
Translation: Fewer dishes. Less time. More coconut curry eating!
Greetings from L.A.! Oops, I mean Wisconsin. With the fabulous run of 65+ degree days and abundant sunshine we’ve been enjoying, I’ve forgotten both which month and which state I’m living in. The practical...