Could there possibly be too many curries in the world? I say, no.
I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here.
Shall we dig in?
This curry is inspired by one I’ve been ordering from a local Thai shop in our new neighborhood. There’s nothing a little papaya salad, spring rolls, and curry won’t fix after a long day.