This multipurpose marinade is excellent for tofu, chickpeas, and rice. If you swing with the meat crowd, it’s also a great sauce for chicken breasts or thighs. I want to call this a curry sauce, but I also don’t want to scare any of you away. Don’t be fooled by the yellow colour – it does not taste anything like Indian food!
What’s really great about this marinade is how fast it comes together. Open up a can of coconut milk, squirt in some sriracha, zest and squeeze your limes, add a couple of dashes of seasoning and bam! Marinade is made.
Thai Style Chickpeas and Rice
with Coconut Lime Marinade
an original recipe by allison sklar
for the marinade:
1 can full-fat coconut milk*
1 tsp turmeric
1/4 tsp smoked paprika
1 tbsp sriracha sauce (or more, to taste)
zest and juice from two limes
for the chickpeas and rice:
1 can chickpeas, rinsed and drained
1/2 cup basmati rice
1 cup water
a few pinches salt
Make the marinade: combine all ingredients and whisk together until homogenous.
Add chickpeas to marinade and pour into heated saucepan. Heat until bubbly.
Reduce heat and let simmer, uncovered, until sauce reduces and thickens, about 15 minutes.
Meanwhile, start the rice. Combine rice and water in wide bottomed saucepan. Bring to a boil. Cover and simmer over low heat for 15 minutes. Pour rice into chickpea mixture and stir. Salt to taste. Garnish with chopped fresh cilantro if desired.
*Tip: Choose coconut milk in a can with a high fat content. The “drinking” coconut milk that’s found in the refrigerated section won’t do as it is lacking cream, which is important for the consistency.