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Mussaman Chickpea Curry

A creamy Thai-style curry.


2 cups dry chick peas
80mL (5T) vegetable oil
3 T mussaman curry paste
3 whole medium onion, chopped
9 cloves garlic, crushed
80 mL (5T) tablespoons soy sauce
1 can coconut cream
1 can chopped tomatoes
1/3 cup sugar

1. Soak chick peas overnight in cold water or 2-3 hours in boiling water.

2. Saute mussaman curry base, onion, garlic in oil in a large saucepan till soft.

3. Add coconut cream, 400mL water (just fill the coconut cream tin), soy sauce, tomatoes and sugar.

4. Pressure cook on high 30 minutes or simmer 1.5 - 2 hours until chick peas are tender.

5. Season with fish sauce or salt then serve over rice.

With lite coconut cream: 3158kCal; 91.9g protein.


Make with penang curry paste as written, or replace tomoatoes with eggplant and make with green curry paste.