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Royal Thai Chick Pea Curry

If you don’t want to make the Royal Thai mix, substitute 1 to 2 tablespoon of red or green curry paste. Finish with fresh coriander and Thai basil.

Yield: 8 servings.



  1. Heat grapeseed oil over in large skillet medium high heat. Cook shallots for 2 to 3 minutes. Add cumin seeds. Let toast. Add chick peas and lemongrass. Let cook for 5 minutes. Add coconut milk and bring to a boil. Season with salt and pepper. Reduce heat to simmer. Let simmer for 5 minutes. Add Royal Thai mix. Continue to simmer, until flavours marry and sauce thickens, about 15 to 20 minutes. Remove piece of lemongrass. Finish with a squeeze of fresh lime juice.
  2. For the Jasmine Rice
    1. Add rice and water to pot. Bring to a boil. Cover and let cook over low heat for 15 minutes. Let rest 5 minutes before uncovering. Fluff with fork. Serve.
  3. Sesame and ginger-fried cauliflower
      1. Heat large fry pan or wok over high heat. Add grapeseed oil and sesame oil. When oils are hot, add red onion, hot pepper, ginger, cumin seeds and coriander seeds. Let cook for 2 to 3 minutes.
      2. Add carrots and cauliflower and stir fry for 5 minutes.
      3. Add vegetable stock and let cauliflower steam and reduce until pan is dry and cauliflower is cooked through, about 3 to 5 minutes. Finish with sesame seeds and fresh cilantro.
  4. Cucumber Tomato Salad
    1. Add all ingredients to a large bowl. Toss to combine. If you want this salad to have a cooling affect to accompany a spicier dish, omit the chile pepper.
  5. Royal Thai Herb Blend
    1. Add all ingredients except canola oil to a food processor. Process, adding oil slowly until mixture creamy. Makes about ½ cup.