Thai Yellow Curry Garbanzo

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4


  • 2 tablespoon oil
  • 1 onion, diced
  • 2 tablespoon Thai yellow curry paste
  • 3 small (or 2 medium) tomato, cut into wedges
  • 2 can garbanzo (each 15.5 oz), drained
  • 1 can coconut milk (13.66 oz)
  • 1 tablespoon fish sauce
  • 2 tablespoon brown sugar (light/dark), or palm sugar
  • 1 tablespoon soy sauce
  • 5 kaffir lime leaves
  • a handful of fresh cilantro leaves, roughly chopped


  1. Heat oil in a large skillet over medium high heat. Sauté onion until translucent, then add Thai yellow curry paste, tomato wedges, and garbanzo. Cook for 1 minute.
  2. Add coconut milk, fish sauce, brown sugar, and soy sauce. Mix well, and cook until boiling.
  3. Continue cooking until the sauce is slightly reduced. Stop cooking when you like the thickness of the sauce.
  4. Turn off heat, toss in the kaffir lime leaves and fresh cilantro leaves. Transfer to a serving plate and serve with steamed white rice.

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