Thai Chickpeas and Kale Curry

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 4


  • 225 gram (1/2 lb) dried chickpeas
  • 2 tablespoon oil
  • 1 onion, diced
  • 2 tablespoon Thai red curry paste
  • 2 tomato, diced
  • 1 can (400 ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoon coconut palm sugar
  • 4 cup kale, remove the stem and chopped
  • 2 scallion, thinly sliced
  • 5 kaffir lime leaves, remove ribs


  1. Prepare the chickpeas: Soak dried chickpeas overnight in a large mixing bowl. Rinse and drain. Place soaked chickpeas in a pot topped with 2 inches of water, bring to a boil, then lower the heat, cover, and simmer for 1 hour until the beans are soft with split skins. Drain and set aside. (Note 1)
  2. Chickpeas curry: Heat oil in a wok/large skillet over medium-high heat. Sauté onion until translucent, add red curry paste and tomatoes, mix well. Add boiled chickpeas and mix well.
  3. Stir in coconut milk, fish sauce, soy sauce, and coconut palm sugar. Mix and bring to a boil, lower the heat to medium and continue cooking until the sauce has reduced.
  4. Add kale: Once you are satisfied with the thickness of the curry, add chopped kale. Stir to mix and cook for 2 minutes.
  5. Garnish and serve: Turn off the heat. Toss in scallions and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.


  • (1) You can use two cans of canned chickpeas if you don't want to start from dried chickpeas.

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