CRAZY-GOOD CURRIED COCONUT CHICKPEAS

||| gluten-free ||| vegetarian ||| vegan option ||| dairy-free ||| healthy ||| men like this |||

Cooked Chickpeas
1 can of Coconut Milk
Yellow Curry Paste (Thai Brand)
Red Curry Paste (Thai Brand)
Fresh Basil, Parsley & Coriander
Green Onions
Fresh Ginger
4 cloves of garlic
2-3 small peppers (any colours)
Smoked Paprika
Garam Masala (powdered spice)
Brown Sugar
Lime Juice (1/2 fresh lime)
Fish Sauce (vegans can leave out...)
Veggie Bouillon


Now, I'm not a measurer. Like ever. Unless I am making cake for my mom (see the KK story at the bottom of the Titillating Tuna recipe - you'll see why).

So you'll probably have a little trial & error making this one, getting the sugar amount right, or the fish sauce - maybe I'll help with that one: DO NOT use half the bottle of fish sauce in this recipe, that's gross. Just a few teaspoons, for fuck's sakes.

In a big pot, simmer the coconut milk (do not use low-fat coco milk - that's just plain stupid - just exercise more and eat the full fat coco milk)....so simmer the fatty coco milk, with lotsa yellow curry paste, a touch of the red one, brown sugar, sliced ginger, basil, parsley, fish sauce, lime juice, paprika and garam masala. Then add the chickpeas, whole cloves of garlic, and diced peppers, and
simmmmmmmmmmmmmmmmmmmmmmeeerrrrrrrrrrrrr
for as long as you can wait.
Bowl it up, garnish with fresh coriander and sliced green onion, and jam it into your mouth when it's not fucking hot anymore.

Invite some friends. Have a curry party. Make invites. Make a facebook event.
Curry Parties are all the rage.

.................

Take a pic. Instagram your mess @kkwasnica
#kwasnicartkitchen

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