Ingredients

1 tablespoon avocado oil

2 cloves garlic, minced

1 tablespoon brown sugar (more to taste)

1 1/2 tablespoons red curry paste (Maesri or Thai Kitchen brand recommended)

1 (14-ounce) can full fat coconut milk

1 1/2 tablespoons soy sauce

1 (14-ounce) can chickpeas, drained and rinsed

2-3 cups fresh spinach, chopped

1/2 cup cilantro, chopped

1 1/2 cups jasmine rice, uncooked

Instructions

Step 1: Cook the jasmine rice according to the package directions and set aside.

Step 2: Heat the avocado oil in a pan over medium heat. Add the minced garlic and red curry paste, sautéing for 1-2 minutes until fragrant and softened.

Step 3: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer and cook until it thickens slightly.

Step 4: Add the drained chickpeas, chopped spinach, and cilantro to the pan. Cook until the chickpeas are heated through and the spinach has wilted. For a creamier texture, gently mash some chickpeas with the back of a wooden spoon.

Step 5: Taste the curry and adjust the seasoning if needed. A squeeze of lime or a touch of ginger or lemongrass can enhance the flavor, but it’s delicious as is. Serve the curry over the cooked jasmine rice, and top with extra cilantro or chili crisp if desired.

Tips & Variations

Add a squeeze of lime juice to brighten the flavors just before serving.

Substitute kale or Swiss chard for spinach if you prefer a sturdier green.

For extra heat, stir in some fresh chopped chili or a spoonful of chili crisp on top.

Try pairing the curry with a simple pickled cucumber salad for a refreshing contrast.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it has thickened too much. Cooked rice can be stored separately or together with the curry, but reheating rice properly is important to maintain texture.

FAQs

Can I use canned spinach or frozen greens instead of fresh spinach?

Fresh spinach works best for texture and flavor, but you can use frozen greens. Just thaw and drain any excess water before adding them to avoid a watery curry.

Is this curry spicy?

This recipe has a mild to moderate heat level thanks to the red curry paste. You can adjust the spiciness by adding more curry paste or chili crisp according to your preference.