1 12ozbottle Thai simmer sauceuse your favorite* or homemade
1cupcooked chickpeascanned or prepared from dried, your choice
2cupscooked brown rice
Heat the oil in a large pan over medium until shimmering. Add the onions and red peppers and saute until soft. Add the garlic, lemongrass and kale, and cook just until kale has begun to wilt. Add the shredded chicken, and sprinkle flour over the chicken and vegetables, stirring to coat. Add 2 tablespoons stock or water to pan and stir until thickened. Empty the Thai sauce bottle into the pan. Add a 1/2 cup of water to the sauce bottle, swish it around, and add to the stew. Stir in 2 heaping tablespoons of greek yogurt, and add the chickpeas and brown rice. Reduce heat to low, and let the stew warm until the chickpeas and rice are heated (just a couple of minutes). Top with chopped cilantro.
*Truly authentic Thai sauce ingredients, such as galangal and tamarind, means an extra trip to a specialty store for me, which I can't always do. So, I don't feel guilty in the least stocking up on my favorite bottled sauces. I particularly love World Food's Thai Coconut Galangal Stir Fry Sauce.
Thai Fusion Chickpea Stew was originally published on https://soupaddict.com/thai-fusion-chickpea-stew/