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Spicy Thai Red Curry with Chickpeas
Spicy Thai Red Curry with Chickpeas

Before you jump to Spicy Thai Red Curry with Chickpeas recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been trained to believe that “comfort” foods are terrible for the body and need to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods could be really healthy and good for you. There are several foods that basically can improve your moods when you eat them. When you feel a little down and are in need of an emotional pick-me-up, try a few of these.

Green tea is wonderful for moods. You were just expecting to read that in this article, weren’t you? Green tea is found to be rich in an amino acid called L-theanine. Studies prove that this particular amino acid can basically stimulate brain waves. This will better your brain’s focus while also loosening up the rest of your body. You were already aware that that green tea helps you be a lot healthier. Now you are well aware that it helps you to lift your moods also!

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to spicy thai red curry with chickpeas recipe. To make spicy thai red curry with chickpeas you only need 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Spicy Thai Red Curry with Chickpeas:
  1. Use 1 onion, chopped
  2. Get 5 tbsp red curry paste
  3. Use 1 tbsp coconut oil
  4. Provide 1 garlic clove, crushed
  5. Get 2 tomatoes, diced
  6. You need 1 tin coconut milk, full fat
  7. Use 1 tin chickpeas
  8. Prepare Handful green peas
  9. You need 1 lemon
Instructions to make Spicy Thai Red Curry with Chickpeas:
  1. Sauté the onions and garlic in coconut oil for 5 mins until translucent.
  2. Add the curry paste and continue to fry for another 5 mins or so stirring often so it doesn’t catch.
  3. Add the tomatoes and stir well, then add the coconut milk stirring well to mix.
  4. Add the chickpeas and simmer the curry for 20-30 mins until the sauce has reduced and thickened.
  5. Add the peas, cook for a further 5 minutes, stir in fresh lemon juice to taste (I added a tbsp) then serve and enjoy 😊

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