Choi Sum & Chickpea Red Curry

A fiery, warming Thai-inspired curry that makes the perfect meal for a cosy night in. Ready in 30 minutes, the fresh choi sum is cooked with creamy coconut milk, stock, onion, ginger, garlic, chickpeas, soy sauce and curry paste. Serve with lime wedges and a side of rice.

Substitutes:

  • No carrots? Try with parsnips or sweet potato. 
  • No chickpeas? Use cannellini beans, black beans, lentils or butter beans. 
  • No soy sauce? Swap for tamari. 
  • No choi sum? Use shredded cabbage or spinach. 
  • No rice? Serve with quinoa or noodles.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

2 Choi sum (roughly chopped )

3 Carrot (cubed)

1 Onion (chopped )

1 tbsp Ginger (chopped )

3 Garlic cloves (chopped )

1 Can chickpeas (drained and rinsed)

2 tbsp Thai red curry paste

1 tbsp Olive oil

200 ml Vegetable stock

1 Can coconut milk

1 tbsp Soy sauce

For serving:

1 tbsp Lime juice

Basmati rice (cooked )

Recipe:

  1. Heat the olive oil in a saucepan over a medium heat, then add the onion and a pinch of salt. Cook for 2 minutes, until the onion softens, then add the garlic and ginger. Cook for 1 minute, until fragrant. Add the cubed carrots and cook for 3 minutes, stirring occasionally, then add the curry paste and cook, stirring often, for 2 minutes.
  2. Add the coconut milk, stock, choi sum and chickpeas, and stir to mix together. Bring the mixture to a simmer over medium heat, then reduce the heat and cooked for 10-15 minutes, stirring occasionally.
  3. Turn off the heat, and add the soy sauce and a little lime juice. Give the curry a taste, and season to taste with more salt or soy sauce. Add a little more lime juice if it needs more acidity.
  4. Divide the curry between bowls and serve with a side of cooked rice and some chopped fresh coriander on top, if you like.
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How to store

Allow the curry to cool completely, then transfer to an airtight, freezer-safe container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. To serve, defrost thoroughly in the fridge overnight, then reheat in a saucepan over a medium heat, stirring occasionally until the dish is warm through. 

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