The recipe was so good that I made it again this week, minus the chicken, double the chickpeas, and subbing in lite coconut milk for the full fat variety (for calorie reasons). The resulting curry was tasty, but lacked that luxurious quality and silky texture that the regular coconut milk provides. I think I'll sacrifice the calories in the future and use the full fat version, which contains lauric acid, an ingredient found in breast milk that the body converts into a chemical that is a powerful antibacterial and antiviral agent. In short, it might make it harder for you to get sick.
Start by preparing the grain of your choice (try barley instead of rice) and prepping the other ingredients. Heat the oil in a skillet over medium-high heat, toss in the onions and cook them until they just begin to brown.
And since it was Friday, and there were not already enough dirty dishes, I decided to make some cookies as well. I wanted my favorite oatmeal cookies, but alas, not enough brown sugar in the house. I settled on Martha Stewart's Double Chocolate Chunk Cookies. Thin, chewy, and chocolaty...
Add the garlic and curry paste, stirring to combine, and cook a minute or two until the paste is pretty much dissolved into the onion mixture. Dump in the chickpeas, coconut milk, and soy sauce, bring to a boil and cook for 2 minutes.
Stir in the tomatoes, brown sugar and lime juice. Simmer for another minute, and prepare some serving bowls by placing about a cup of barley in each.