Thai Red Curry Chickpeas (and Chicken)

I have had this tub of Thai red curry paste for long enough that it is approaching expiration, and I didn’t want it to go to waste. I thought about making a vegetarian meal, and looked up inspirational recipes and found a couple bases to start from. But I know Chris wouldn’t be happy without animal protein in it, so I added chicken to the mix. Love my IP for making up quick shredded chicken for throw-together meals like this one. Note that the named brand of curry paste contains fish, so even sans chicken, this is a pescatarian meal rather than full vegetarian. 

1 medium yellow onion, diced

Coconut oil or other neutral oil

1 can chickpeas, drained, rinsed if desired (I don’t)

3 cups vegetable stock (or chicken stock if making with meat)

3 Tbsp Thai red curry paste (Mae Ploy was my brand)

1 can coconut cream (milk can be used, but I prefer cream for this recipe)

1 can fire roasted tomatoes

1 tsp red pepper flakes (or more if desired)

1 tsp garlic powder

1-2 lbs shredded chicken (optional)

Veg of choice, such as sliced red or green peppers, snap peas, etc

Salt and pepper to taste

Directions:

To make shredded chicken, take1-2 chicken breasts (can be fresh or frozen), salt and pepper lightly all over and put in IP with 1 cup water or chicken stock. Seal and set to 8 minutes on high. Let naturally release. Shred and set aside. (This can all be happening during the first couple steps of the rest of the curry). I made 2 breasts, then used half of it in the curry, and saved the rest for another meal later this week.

Heat oil in large pan or pot over medium-high heat. Add onions and cook for 5 minutes or so, until softened. (If using red or green peppers, you can cut them into thin strips and put them in now)

Add in chickpeas, pepper flakes, garlic powder, salt, pepper, and stock of choice, bring to a boil then reduce heat and simmer for 7 minutes.

Add in coconut cream and curry paste and blend thoroughly. 

Add in tomatoes and shredded chicken (and any less hearty veg, like snap peas), stir to combine, bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally to bring it all together and thicken.

Salt/pepper to taste and serve in bowls as-is, or put over rice of choice. We had it just by itself like a hearty stew and it was so yummy. Other recipes I saw put it over jasmine rice or cauliflower rice.