Thai Vegan Fiery Red Curry With Acorn and Chickpeas Recipe

In the beginning of April here in Chicago it was cold, dull, some days were raining and last Thursday it was snowing… I need my Summer back !!!!  Barrrrhhhhhhhh.

Even though the weather is still cold, this piquant fiery Thai red curry with acorn, chickpeas, and red bell pepper would be a good pick up with kick for this kind of weather. This bright and spicy recipe was inspired and requested from fellow food Pinterest and Instagram friends!

I love my red curry soup with meat, shrimps, tofu or chickpeas. And today I tend to make it light and healthy for a vegan version; chickpeas are high in protein and fiber, so it is good by itself even though there is no meat in there.

This recipe is super easy to make, good for a weeknight menu idea, and leftovers can turn into a nice lunch for the next day. I packed red curry along with quinoa on the side and extra chickpeas. Totally healthy and packed full of fiber and protein from chickpeas even though it is vegan.

Thank you to all my fans who requested this recipe!

Pinterest:  check out their inspiration through Asian dishes chosen by Nattyspantry.com Fans!!!!!!
Pinterest Fan Requested :
Agnes Paw, Shirley Barber, Quality House Essentials, Honest Cooking, and beatrice louis


Instagram fan : @choonhawat789 , @an_eat_around , @TUI_U_RI_LOVEFOODLOVEDOG and @xxmashiismexx

Thank you for stopping by,


Natty

Thai Vegan Fiery Red Curry With Acorn and Chickpeas Recipe
Author: Nattaya Worrakitpoonpol
​PREP TIME:  10 MINS
COOK TIME: 36 MINS
TOTAL TIME:  46 MINS
CUISINE: THAI
​SERVES: 6

Ingredients

1 medium acorn (about 1.5 lb), peeled, seeded, and cut into cubes
2 cans coconut milk
4-6 tablespoon red curry paste** (look in the Asian section of your grocery store)
3 tablespoons soy sauce
3 tablespoons palm sugar**
2 cups Vegetable broth
2 cup carrot, washed, peeled, and cut into 1-centimeter cubes
1 ½ cups cooked chickpeas**
1 bunch basil leaves, washed and taken off the stem



Directions

In a large pot over high heat bring coconut milk and red curry paste to boil, keep stirring for about 15 mins. You can start to see the oil and the milk split (you will see the oil start come out on top of the surface)

Turn the heat down to medium, and mix in Acorn, carrot and vegetable broth. Keep it cooking for about 10 minutes.

Stir in soy sauce, palm sugar, and chickpeas, keep it cooking for about 10 minutes.

Add basil leaf and stir until all the leaf is mixed with the soup. Let it cook for about 30 more  second for basil flavor come out. Turn off the heat and serve over Thai jasmine rice or quinoa.


Note for the Recipe:

Red curry paste: you can find it easy in the Asian section, or click on the link for delivery. I recommended Maesri brand. I tend to use more curry paste, for me I use 1 ½  can, about 9 tablespoons.

​For those who prefer a  milder chili adjust your red curry accordingly:

Mild uses 2 Tablespoons
medium use 4 Tablespoons
hot use 6-9 tablespoons

Palm sugar: a traditional sweetener use in Asia, it is made by collecting the sap from the palm tree’s flowers, then heating to evaporate the moisture. Some made as a paste, some are solid rock, and some produce as sugar crystals. In Thailand, mostly I use the palm solid rock. I found the palm sugar crystals from Trader Joes , it is easy to find and to use.


Chickpeas (garbanzo beans): make ahead is an easy way to go!
Making your own healthy and cooked chickpeas are way better then from the can! Most of the time I cook fresh ingredient if I can find some fresh ingredients from my local suppliers. These chickpeas need an overnight soak and for an hour to cook. But I guarantee the outcome, the texture is much better, and no more metal taste in the food :). ​

Yum