Mock Thai Curry Recipe

Name: Mock Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons canola oil or 2 -3 tablespoons peanut oil; 1 yellow onion, thinly sliced*; 12 red bell pepper; 12 green bell pepper; 1 (16 ounce) can chickpeas (Garbanzo Beans); 1 (14 ounce) can coconut milk; ¾ teaspoon garlic powder (or 3 cloves fresh garlic, crushed); 12-1 tablespoon dried cilantro; 2 teaspoons garam masala; ⅛ teaspoon red pepper (or more, to taste); ⅛ teaspoon curry powder; ½ teaspoon salt; ¼ teaspoon ground ginger; 1 teaspoon dried basil; 1 tablespoon fish sauce (Asian food section); 1 teaspoon lime juice; 2 tablespoons brown sugar; 1 cup basmati rice or 1 cup jasmine rice

Servings: persons

2 -3 tablespoons canola oil or 2 -3 tablespoons peanut oil
1 yellow onion, thinly sliced*
12 red bell pepper
12 green bell pepper
1 (16 ounce) can chickpeas (Garbanzo Beans)
1 (14 ounce) can coconut milk
¾ teaspoon garlic powder (or 3 cloves fresh garlic, crushed)
12-1 tablespoon dried cilantro
2 teaspoons garam masala
⅛ teaspoon red pepper (or more, to taste)
⅛ teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground ginger
1 teaspoon dried basil
1 tablespoon fish sauce (Asian food section)
1 teaspoon lime juice
2 tablespoons brown sugar
1 cup basmati rice or 1 cup jasmine rice

1
["In a medium skillet, heat oil over medium heat and stir fry the onion, bell peppers, and chick peas in just enough oil to prevent the food from sticking to the bottom of the pan.", "(*You can use about half a bag of frozen ""season blend"" instead of the fresh onion and bell pepper to save time.", "You can also substitute 1/2 pound of any protein--diced chicken, sliced beef, shrimp--for the chick peas.", ").", "Meanwhile, in a medium sauce pan, combine the coconut milk and all seasonings through Lime Juice.", "Heat gently while you saute the vegetables.", "Allow the sauce to get slightly thick and bubbly.", "Reduce to low heat.", "When the vegetables are golden and tender (and the meat is thoroughly cooked, if you used any), add the brown sugar and allow to glaze, becoming caramel brown and slightly syrupy.", "Add this mixture to the curry sauce, and simmer on low while the rice is cooking.", "Cook the rice according to package directions.", "Serve curry over rice and enjoy!"]

961

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 -3 tablespoons canola oil or 2 -3 tablespoons peanut oil, 1 yellow onion, thinly sliced*, 12 red bell pepper, 12 green bell pepper, and more.

Yes, Mock Thai Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mock Thai Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions