4carrots, peeled and shaved into ribbons with vegetable peeler
4garlic cloves, minced
1tablespoongrated fresh ginger
2tablespoonThai red curry paste
1(14 oz)can full-fat coconut milk
1tablespoonlow-sodium soy sauce
1tablespoonchili garlic sauce
½cupfresh cilantro, chopped
Zest and juice of 1 lime
1mango, diced into ½ cubes
Preheat oven to 425°F. Spread chickpeas out on paper towel and pat them to get them as dry as possible. Transfer a large bowl and toss with nuts, olive oil, honey, salt and cayenne. Arrange in single layer on a parchment-lined baking sheet and roast for about 20 minutes, tossing halfway through, until browned and crunchy.
Lime Cilantro Rice
Bring water to boil in medium saucepan. Stir in rice and butter. Cover and reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in lime juice, lime zest, cilantro and salt. Set aside until ready to serve.
In a large saucepan, melt the coconut oil over medium heat. Add the bell peppers, carrots and broccoli and cook for about 2-3 minutes. Add the garlic, ginger and curry paste and cook for another minute or until fragrant.
Slowly add the coconut milk and 1 cup of water. Stir and add fish sauce, soy sauce and chili garlic sauce. Stir to combine and bring heat to high until boiling. Reduce the heat to low, cover and simmer for 15-20 minutes or until thickened. Remove from heat and stir in the cilantro, lime zest and lime juice. If curry is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
Ladle the curry over bowls of rice and top with mango and crunchy chickpeas.
Be consistent when cutting/shaving the vegetables so everything will cook evenly.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
You control the amount of heat in this Thai curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.