Red-Curry Long Beans & Chickpeas
Long beans and chickpeas stir-fried dry in red curry paste. A protein-and-fiber-dense twist on the Thai classic.
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Join HomecookedIngredients
- 350 g Long beans
- 250 g Chickpeas
- 2 tbsp Red curry paste
- 2 tbsp Neutral oil
- 4 Kaffir lime leaves (optional)
- 1 tbsp Light soy sauce (optional)
- 1 tsp Sugar (optional)
Method
- Cut the long beans into finger-lengths.
- Fry the curry paste in the oil, add the chickpeas to coat, then the beans and lime leaves and stir-fry until dry and blistered, 8 minutes.
- Season with soy and sugar and serve.
About Red-Curry Long Beans & Chickpeas
Red-Curry Long Beans & Chickpeas is a Thai lunch or dinner that comes together in about 20 minutes and serves 3.
Red-Curry Long Beans & Chickpeas: frequently asked questions
Is Red-Curry Long Beans & Chickpeas gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Red-Curry Long Beans & Chickpeas take to make?
About 20 minutes start to finish, but only around 13 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Red-Curry Long Beans & Chickpeas?
The core ingredients are essential, but you can leave out kaffir lime leaves, light soy sauce, sugar — they're optional and mainly there for extra flavor or finish.
How many servings does Red-Curry Long Beans & Chickpeas make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.