Thai Style Red Curry

10 minutes
25 minutes
4 servings


  • 2 tbsp KA–ME® Sesame Oil Blend
  • 3 cloves garlic, minced
  • 1 Thai chili, sliced (optional)
  • 5 tbsp red curry paste
  • 1 can KA–ME® Coconut Milk Lite
  • 2 tbsp KA–ME® Sweet Chili Sauce
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 large red bell pepper, sliced
  • 1 small sweet potato, peeled and diced
  • 1 tbsp lime juice
  • salt and pepper, to taste
  • 2 tbsp cilantro leaves


  1. Heat KA-ME® Sesame Oil Blend in a pan over medium heat. Add garlic and Thai chili and cook until fragrant. Add curry paste and cook, stirring for 30 seconds.
  2. Add KA-ME® Coconut Milk Lite and KA-ME® Sweet Chili Sauce. Stir to combine.
  3. Add chickpeas, red bell pepper and sweet potato. Stir to coat.
  4. Bring mixture to a simmer. Then cover with a lid, turn heat to medium low and let simmer for 15-20 minutes, or until veggies are cooked through.
  5. Remove from heat and add lime juice, salt and pepper. Top with cilantro.

Included Products

Sweet Chili Sauce
Sesame Oil Blend
Coconut Milk Lite
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