Simple Way to Make Quick Spicy Thai Red Curry with Chickpeas

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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.

Many of us have been conditioned to think that comfort foods are not good and should be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. At times, comfort foods can be very nourishing and good for us to consume. There are some foods that really can raise your moods when you eat them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Grains can be wonderful for fighting a bad mood. Millet, quinoa, barley, etc are excellent at helping you have a happier mood. These foods can help you feel full for longer also, helping you feel better. It's not hard to feel low when you are starving! These grains can help your mood elevate because it's easy for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.

As you can see, you don't need junk food or foods that are not good for you just so to feel better! Go with these suggestions instead!

We hope you got benefit 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 cook that.

The ingredients needed to cook Spicy Thai Red Curry with Chickpeas:

1. Use 1 of onion, chopped.
2. Provide 5 tbsp of red curry paste.
3. Prepare 1 tbsp of coconut oil.
4. Use 1 of garlic clove, crushed.
5. Take 2 of tomatoes, diced.
6. Provide 1 tin of coconut milk, full fat.
7. Provide 1 tin of chickpeas.
8. Use Handful of green peas.
9. Provide 1 of lemon.

Steps 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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