Thai-Style Coconut Chickpea Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai-Style Coconut Chickpea Curry

Thai-Style Coconut Chickpea Curry

with Lime Rice

Nothing makes a curry feel ultra luxe and creamy quite like coconut milk. This meal features hearty chickpeas in a fragrant red curry and coconut milk broth with green beans and sweet bell peppers. This flavour bomb is served atop fragrant lime rice and topped with toasted peanuts for a takeout worthy supper.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

398 mL


¾ cup

Basmati Rice

170 g

Green Beans

160 g

Sweet Bell Pepper

1 unit


7 g


28 g

Peanuts, chopped

(Contains Peanuts)

400 mL

Coconut Milk

2 tbsp

Red Curry Paste

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Vegetable Broth Concentrate

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

Not included in your delivery

1 tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories1020 kcal
Fat55 g
Saturated Fat36 g
Carbohydrate116 g
Sugar17 g
Dietary Fiber14 g
Protein25 g
Cholesterol1 mg
Sodium1750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Pot


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, drain and rinse chickpeas, then pat dry with paper towels. Trim green beans, then cut into 1-inch pieces. Core, then cut pepper into 1/2-inch pieces. Pick basil leaves from stems. Zest, then juice half the lime. Cut remaining lime into wedges.

Toast peanuts

Heat a large non-stick pan over medium heat. When the pan is hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate and set aside.

Cook veggies

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, peppers and 1/4 cup water (same for 4 ppl). Cook, stirring often, until veggies start to soften and water evaporates, 1 min. Add curry paste and Thai Seasoning. Cook, stirring often, until fragrant, 1 min. Remove from heat.

Make curry

Roughly chop or tear basil leaves. Add soy sauce, broth concentrate, coconut milk, chickpeas and half the basil to the pot. Season with salt and pepper, then stir to combine. Return the pot to medium-high. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until curry thickens slightly and chickpeas are warmed through, 5-6 min. Remove from heat.Stir in 1/2 tbsp lime juice (dbl for 4 ppl).

Finish and serve

Fluff rice with a fork, then stir in 1 tsp lime juice and 1/2 tsp lime zest (dbl both for 4 ppl). Divide rice between bowls, then top with chickpea curry. Sprinkle remaining basil and peanuts over top. Squeeze a lime wedge over top, if desired.

Meal right image

Explore Similar Recipes

Meal left image