This Thai Flatbread leans on red curry to do the heavy lifting. We stir-fry the Chickpea for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the red curry elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the coconut milk and the rest of the red curry flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Thai
Members
Our tested Roasted Chicken Breast Grain Bowl: aromatic, generous, and balanced with fish sauce...
Thai This Thai Slaw leans on coconut and basil to do the heavy lifting. We crisp the Tofu for real...
Thai Weeknight-friendly Cod Tart with the lemongrass and lime we come back to again and again. Big...
Thai Our tested Crispy Cauliflower Gratin: fiery, generous, and balanced with galangal and chilli....