Red Curry Potato & Chickpea Recipe – Thai Basil & Kaffir Lime

Last Updated on 2 months by Neha Deshmukh

Red Curry Potato & Chickpea Recipe – Thai Basil & Kaffir Lime

Hey everyone! I’m so excited to share this vibrant Red Curry Potato & Chickpea recipe with you. It’s become a real weeknight staple in my kitchen – quick, comforting, and bursting with flavour. I first made this when I was craving something warm and fragrant, and it’s been a hit ever since! It’s a beautiful blend of Thai-inspired spices with hearty potatoes and chickpeas, making it a satisfying meal for any time of year.

Why You’ll Love This Recipe

This red curry isn’t just delicious, it’s also incredibly versatile. It’s naturally vegan and can easily be made gluten-free. Plus, it’s ready in under 30 minutes! The combination of creamy coconut milk, aromatic kaffir lime leaves, and fresh Thai basil is simply divine. It’s a flavour explosion that’s sure to brighten up your day.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tbsp Peanut or Sesame Oil
• 1 Small Onion, finely chopped
• 1 Celery Stalk, chopped
• 1 tbsp Ginger, finely grated
• 1 Medium Carrots, peeled and diced
• 1 Medium Potatoes, peeled and cubed
• 4 Kaffir Lime Leaves
• 3 tbsp Thai Basil leaves, chopped
• 1 tbsp Red Curry paste
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp rice vinegar
• 1 tbsp tamari
• 1 tbsp Agave Nectar
• 1 cup Cooked Chickpeas
• To taste salt
• 1 cup Broccoli florets (optional)
• 2 handful Rice Sticks (optional)
• 2 tbsp Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Peanut or Sesame Oil: I usually reach for peanut oil for that authentic Southeast Asian flavour, but sesame oil works beautifully too! It adds a lovely nutty aroma.

Kaffir Lime Leaves: These are essential for that signature Thai fragrance. You can find them at most Asian grocery stores, or sometimes even well-stocked supermarkets. If you’re struggling to find them, the ‘Substitutes’ section in the FAQs has some ideas.

Red Curry Paste: Spice levels can vary a lot between brands. I like to use Mae Ploy, but feel free to experiment and find one you love. Start with 1 tbsp and add more to taste if you like things extra spicy!

Thai Basil: Don’t confuse this with regular sweet basil! Thai basil has a slightly anise-like flavour that’s crucial to the dish. It’s easily found in Asian markets.

Tamari: This is a gluten-free soy sauce alternative. If you’re not gluten-free, you can substitute with regular soy sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Add the chopped onion, celery, grated ginger, and diced carrots. Sauté for 3-4 minutes, until they start to soften and become fragrant.
2. Stir in the red curry paste, chopped Thai basil, and kaffir lime leaves. Cook for another 2-3 minutes, stirring constantly. This helps release all those amazing aromas!
3. Now, add the cubed potatoes, vegetable broth, coconut milk, rice vinegar, tamari, agave nectar, and cooked chickpeas. Give everything a good stir to combine.
4. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 15-20 minutes, or until the potatoes are tender.
5. If you’re using broccoli and rice sticks, add them about 10 minutes after the potatoes start boiling. Cook until the broccoli is tender-crisp and the rice sticks are softened.
6. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavour base of the curry.
• Taste as you go and adjust the seasoning to your liking. A little extra tamari or agave nectar can make all the difference.
• For a richer flavour, use full-fat coconut milk.

Variations

This recipe is super adaptable – here are a few ideas to make it your own:

Vegan Adaptation: This recipe is already vegan! Just double-check your curry paste doesn’t contain any hidden animal products.

Gluten-Free Adaptation: We’re already using tamari, which is gluten-free. Just ensure your vegetable broth is also gluten-free.

Spice Level Adjustment: If you’re sensitive to spice, start with half a tablespoon of red curry paste and add more gradually. You can also add a squeeze of lime juice to balance the heat.

Festival Adaptation: My friend makes this with butternut squash and spinach for Makar Sankranti – it’s a beautiful seasonal twist!

Serving Suggestions

This curry is fantastic served with steamed jasmine rice or fluffy naan bread. A side of mango chutney adds a lovely sweetness. It’s also great on its own as a hearty and satisfying meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes add a lovely sweetness and vibrant colour. Just keep in mind they might cook a little faster, so check for tenderness a bit earlier.

What is a good substitute for Kaffir Lime Leaves if I can’t find them?

While nothing exactly replicates the flavour, you can use the zest of one lime plus a few drops of lime extract. It won’t be quite the same, but it will add a similar citrusy aroma.

How can I adjust the spice level of this curry?

Start with less curry paste and add more to taste. You can also add a dollop of coconut yogurt or a squeeze of lime juice to cool things down.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavours will develop even more over time.

Is it possible to freeze leftovers of this Red Curry?

Yes, you can freeze it! Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I hope you love this Red Curry Potato & Chickpea recipe as much as I do. Let me know in the comments how it turns out for you!