Total Time
Prep 20 mins
Cook 10 mins

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste.

Ingredients Nutrition


  1. Heat oil in large saute pan on medium heat.
  2. Add curry, onion, garlic and briefly saute.
  3. Add coconut milk and soy and bring to boil.
  4. Boil for 5 minutes, stirring occasionally.
  5. Add chickpeas, tomato, basil & sugar.
  6. Bring back to simmer.
  7. Serve with jasmine rice.
Most Helpful

Very easy and tastes great! This will become a regular in our house.

bossc13087 June 06, 2011

Second time making this, I doubled the spices and found it more suiting to my tastes, and boy was it delicious! Will definitely be adding to my personal collection of recipes for sure.

La Rochelle, NZ November 13, 2011

The vegans in my house loved this. I left out the oil and used broth instead and subbed cilantro to taste in place of the basil. Some served it over tostitos and other had it over rice. Thanks for the recipe.

Cilantro in Canada June 20, 2011