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Thai Red Curry | 40-Day Lenten Fast Recipes

  • Apr 10
  • 2 min read


This Thai-Inspired Chickpea Red Curry is a warm, flavorful, and satisfying dish—perfect for a nourishing Lenten fast meal. Packed with hearty chickpeas, crisp vegetables, and fragrant spices like cumin, coriander, and fresh ginger, this curry delivers depth and comfort in every bite. A creamy blend of coconut milk and vegetable broth creates a rich, velvety base, while red curry paste and a touch of lime juice bring bold, balanced flavor. Finished with tender snow peas and fresh basil, and served over brown rice, this vibrant, plant-based curry is a deliciously mindful option for a meatless meal during Lent.

 

Recipe by Christina Dickerson

INGREDIENTS

  • 1-tsp. coconut or olive oil

  • 1 large onion, chopped,

  • 2-tsp. chopped garlic

  • 1 medium carrot, cut into coins

  • 1/2 Red Bell pepper, julienned

  • 1 in of fresh ginger, grated

  • 1 stalk of lemon grass, bruised with the back of a knife (optional)

  • 3-4 T red curry paste (look for one without sugar and fish sauce)

  • 1-tsp. ground coriander 

  • 1-tsp. cumin

  • 1-can of chickpeas, drained

  • 1-can coconut milk

  • 1-cup vegetable broth

  • 2-tsp. soy sauce

  • 1 dried date, mashed into a paste

  • 1-2-tsp. lime juice (to taste)

  • 1-cup snow peas, julienned

  • Salt and pepper to taste

  • Basil for garnish (Thai basil if possible)

  • Brown rice (either Jasmine or Basmati)

  • Crushed red pepper or cayenne for additional heat if desired 

 

PREPARATION

In a medium sized pot or medium high heat, heat the oil. Cook the onions and garlic until fragrant, about 5 minutes. Add the carrots, red pepper, ginger, lemon grass, curry paste, coriander, and cumin. Cook for about 2 more minutes. Add the chickpeas, coconut milk, vegetable broth, soy sauce, date, and lime juice. Bring to a boil and reduce to a simmer, allowing the broth to thicken slightly and the flavors to develop, about 20 minutes (can be cooked for longer if desired). Add the snow peas and cook until tender, about 5 minutes. Season to taste. Serve over rice and garnish with basil.

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