Chickpeas, peach chunks, diced chicken thighs, coconut milk, chicken stock. Spices: Thai red curry paste, salt, cumin, ground cloves, turmeric. Base of diced onions in olive oil.
As usual I cooked the spices with the onions first, except the clove was an afterthought. I tasted this one quite a bit as I went, adjusting.
Now it's simmering while the jasmine brown rice cooks in the background there. So long since I've made a curry, and this is different from the ones I've made with Bill Veach mixed curry powder. I need to make that again.
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