The Story Behind My Love for this 1-Pot Thai Coconut Curry
I still remember the first time I had authentic Thai coconut curry—and y’all, I was hooked from the first bite. It was at a family-owned vegan Thai restaurant in Desoto, Texas, where the aroma of simmering coconut milk, curry paste, and fresh herbs filled the air.
I knew I had to learn how to make this at home so my entire family could enjoy some chickpea coconut curry, without the heavy hit on our pockets! Not really knowing what to expect. The first spoonful was pure magic—creamy, rich, with just the right amount of spice and sweetness. The chickpeas soaked up all those deep, warm flavors, and the jasmine rice balanced everything perfectly.
That meal changed the way I saw simple plant-based cooking. I realized that with a handful of ingredients and the right techniques, I could recreate that same depth of flavor at home. And now, this 1-Pot Thai Coconut Curry with Chickpeas has become a staple in my kitchen.
If y’all love easy, flavorful, and comforting meals, you NEED to try this recipe! Let’s get cooking.
🌱 Why You’ll Love This Vegan 1- Pot Thai Coconut Curry
One-Pot & Quick – Minimal cleanup and ready in 30 minutes!
Budget-Friendly & Nutritious – Uses affordable ingredients and is packed with plant-based protein.
Rich & Creamy – Thanks to full-fat coconut milk, every bite is silky smooth.
Customizable – Swap chickpeas for tofu, tempeh, or even lentils!
🥘 Ingredients You’ll Need
Pantry Staples:
- 2 tbsp neutral oil (avocado or olive)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 ½ cups vegetable broth
- 2 tbsp red curry paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup or coconut sugar
Protein & Veggies:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 3 cups baby spinach or kale
For Serving:
- 6 cups cooked jasmine rice
- Juice of 1 lime
- Chopped cilantro (for garnish)
🔥 How to Make This One-Pot Thai Coconut Curry
1. Sauté the Aromatics
Start by heating the oil in a large pot over medium heat. Once hot, add the onion, garlic, and ginger and sauté for about 2 minutes until fragrant. This step is key—it builds the flavor foundation for the entire dish.
2. Add the Spices & Chickpeas
Next, stir in the red curry paste and let it cook for about 1 minute to release its flavors. Then, add the chickpeas, bell pepper, and carrots, stirring to coat everything in the spice blend.
3. Simmer the Curry
Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Give everything a good stir and let it simmer for 15 minutes. This allows the flavors to deepen while the veggies become tender.
4. Finish with Greens & Lime
Stir in the baby spinach (or kale) and let it wilt into the curry. Finally, squeeze in fresh lime juice to brighten up the flavors.
5. Serve & Enjoy!
Spoon the curry over warm jasmine rice, garnish with cilantro, and dig in!
🌿 Tips & Variations
Want it spicier? Add sliced Thai chilies or extra curry paste.
Need a protein boost? Add cubed tofu or cooked lentils.
No red curry paste? Use yellow curry powder for a different but delicious twist.
Meal Prep Friendly – This curry stores well for up to 4 days in the fridge and tastes even better the next day!
If you love this 1-Pot Thai Coconut Curry?
Let’s Chat!
Y’all, have you ever tried making Thai curry at home? What’s your go-to comfort meal? Let me know in the comments!
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Ingredients
Pantry Staples:
- 2 tbsp neutral oil avocado or olive
- 1 can 13.5 oz coconut milk (full-fat for creaminess)
- 1 ½ cups vegetable broth
- 2 tbsp red curry paste
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or coconut sugar
Protein & Veggies:
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 onion diced
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 1 red bell pepper sliced
- 2 carrots sliced
- 3 cups baby spinach or kale
For Serving:
- 6 cups cooked jasmine rice
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté for 2 minutes until fragrant.
Add the Spices & Chickpeas
- Stir in red curry paste and let it cook for 1 minute to release its flavors. Add the chickpeas, bell pepper, and carrots, stirring to coat everything in the spice blend.
Simmer the Curry
- Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Stir well and let it simmer for 15 minutes to allow the flavors to deepen.
Finish with Greens & Lime
- Stir in the baby spinach (or kale) and let it wilt. Squeeze in fresh lime juice to balance the flavors.
Serve & Enjoy!
- Spoon the curry over warm jasmine rice, garnish with cilantro, and dig in!
Notes
Want it spicier? Add sliced Thai chilies or extra curry paste.
Need a protein boost? Add cubed tofu or cooked lentils.
No red curry paste? Use yellow curry powder for a different but delicious twist.
Meal Prep Friendly – This curry stores well for up to 4 days in the fridge and tastes even better the next day!