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Chickpea Red Curry with Coconut Milk

kept byElyn7071

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 25 ounce can organic chick peas, drained
2 tablespoons red curry paste (I use Thai Kitchen brand)
1 can light organic coconut milk
Pinch of kosher salt
1 teaspoon Thai fish sauce (omit if you’d like to make this vegan)
Large handful of fresh Thai basil, chopped (regular basil will do if you can’t find Thai basil)



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