Three P Curry (okay kinda... red Potato, Peas & chickPeas) by girlichef
medium onion, sliced thin- 1
garlic clove, minced- 2
red potatoes, diced- ~7 (b-size)
red curry paste (such as Thai Kitchen brand)- ~2 Tbs.
curry powder- 2 tsp.
brown sugar- 1 1/2 tsp.
coconut milk- 1 (13.5 fl oz) can
water- 1/2 c.
chickpeas, cooked- 1 (15 oz) can drained or equivalent dried, cooked chickpeas
sea salt- to taste
cilantro or parsley- handful chopped
plain yogurt, thinned with a little milk or water- to taste
flat bread or other bread to eat with
So, let's start by heating the olive oil in a large, deep-sided skillet. Add onions and garlic and saute until soft. Add potatoes and cook, stirring occasionally for a few more minutes, or until the edges start to turn transparent.Next, add red curry paste, curry powder and brown sugar. Stir and cook to release oils for a minute or so. Pour in the coconut milk and water; stir well. Bring to a simmer, then lower heat a bit and let it cook at a lazy bubble until potatoes are just tender.Add your chickpeas and your green peas and let bubble for a few more minutes, until everything is heated through evenly. Now taste it and add sea salt as you see fit.Serve with a good drizzle of yogurt & a sprinkling of cilantro....with warm flat bread. Yummmm! This was so good later on when it had cooled, too...like, straight from the pan and not in the fridge....bacteria be damned!!! I mean, I covered it and it had been just a teensy-weensy bit longer than 2 hours...and I'm still here... Now, just to decide which curry to make next as I'm still in the curry mood.