Wednesday, August 18, 2010

Thai Chickpea Curry with Thai Basil

Sorry for the radio silence, kids. I was on vacation and was very committed to relaxing and doing as little as possible. Now I am back and ready to blog! Anyway, about a month ago I bought a thai basil plant from the farmer's market and planted it in the garden. That night, the earwigs and/or slugs decimated the plant. I'll admit that I cried. But, for some reason, I never pulled it out. To my great delight, the basil rallied and is now a healthy and thriving plant. So, I had to put all those leaves to good use. This recipe is based on a dish from True Thai.

INGREDIENTS
- 1 19 oz can chick peas, rinsed and drained
- 1 14 oz can coconut milk
- red curry paste to taste
- 1/2 tsp ground ginger
- 1/2 cup vegetable stock (more if needed)
- 1/4 cup brown sugar, packed
- 2 tbsp light soy sauce
- 2 cups frozen mixed veggies (I used an Asian mix of carrots, beans, mini corn, edamame and snow peas)
- 1 cup Thai basil leaves
- salt and white pepper to taste
- cooked jasmine rice

METHOD
1. Pulse chickpeas in a food processor until they resemble very rough bread crumbs. Set aside.
2. Separate coconut cream from the watery part. Bring to bubbling in a large pot over medium high heat, then add pulsed chickpeas. Cook for 2 mins, stirring, then add curry paste and ginger, blending well.
3. Add the rest of the coconut milk and the stock and bring to bubbling. Add sugar, soy, and veggies and bring to bubbling again. Reduce heat and simmer until veggies are cooked. Add more stock if too thick. Season to taste.
4. Add basil and mix well. Let basil wilt a bit, but do not overcook. Serve over rice. I put the rice in a ring and pressed a depression in the centre so it could hold the sauce.

21 comments:

Chris said...

Welcome back VD!! I've been checking your page four or five times a day waiting for an update. And how worth the wait was! I love Thai food, and this looks great! I'm probably going to make this tomorrow! Thanks for the great content!

Kiersten said...

Looks delicious! You always have such great curry recipes.

stfrancisdvm said...

Yeah! Glad you are back. Looks delicious. Now that it is not hot as blazes outside I can start cooking again.

Tender Branson said...

I ate at a thai restaurant on vacation and they gave me a thai basil plant (for free). This recipe is what I will be using it on. Great looking dish, love how you served it inside a ring in the rice.

Dana said...

Oh my goodness, thank you. I cannot wait to try this. All of my favorite things. (I might add some marinated tofu into the mix.)

Yum.

Sarah S. said...

Loving this technique with the chickpeas to thicken it up.

cally said...

Where do you find red curry paste made without fish ingredients?

Goji said...

Is it necessary to use Thai basil, or is "regular" basil ok? Is there a major difference between Thai, Indian, and "regular" basil?

Zoa said...

That is some kewl presentation. I had Thai basil for the first time at a restaurant recently, and it really does have a special taste that is out of this world. Tragically, I have never seen it in a store, but I haven't given up yet (the restaurant has to get it from somewhere, right?). I could never grow basil of any kind because of slug action, so I'm interested to hear that yours rallied...

Heather said...

Oooh that looks lovely! I just learned how to make vegan sushi, so I'm going to try this next! Thanks for sharing. Hope your vacation was great!

Heather said...

Oooh that looks lovely! I just learned how to make vegan sushi, so I'm going to try this next! Thanks for sharing. Hope your vacation was great!

jasondoucette said...

We had this tonight, thanks for the inspiration! I'll admit, I had to ask someone which one was thai basil (I blame the labelling system at the store) but it was pretty much awesome.

Patty said...

I am thrilled to have found your blog and from Ontario too - Burlington, here. Hubby has been a long time vegan and we have seen a lot of changes over the years. Fortunately today there are a lot of good products available and cooks that like to experiment. I will be watching. - Patty

Ryan Melvey and Alex Pierce said...

I absolutely love thai food and this looks great. I have cans of chickpeas laying around and have never tried using them with thai food. Im gonna try to make a curry with them. Thanks for the inspiration!

~Vegan Lick

Kim said...

This looks so yummy! I love Thai food...can't wait to try it!

Laurel said...

I'm loving all these Thai food recipes!

Dumb question: how is Thai basil different than regular basil? Would it be possible to sub or would it not work out well?

Lorianne said...

I wonder how this would taste with some cashews mixed in as well.

Vegan Dad said...

Cally,
I try to make my own, but when that faails, Aroy-D makes several fish-free curry pastes.

As for Thai basil, it is different. More pungent and with a but of a licorice (sp?) taste. Italian, or sweet basil, is more mellow but you could use it.

Thee Punk Rock Chef said...

This has good flavors, thanks! I cut down a bit on the sugar and used about 1+ teaspoons of that curry paste. Thai kitchen makes vegan red curry paste. Great blog VeganDad.

keri said...

This is a perfect lunch for me! Love the photo of the dish on the top of the rice! Perfect.
dining room table

Emma said...

I love this recipe! I even posted about it, hope you don't mind.
http://teenforvegan.blogspot.com/2010/12/vegandad-thai-chickpea-curry-with-thai.html
all your recipes look so good.