Red Curry With Shrimp and Chickpeas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Amazing Receipe for Thai sea food lovers. Ingredients:
1 tablespoon neutral cooking oil |
1/2 red onion, thinly sliced |
1 -2 tablespoon red curry paste |
400 ml coconut milk |
250 ml chicken stock |
2 teaspoons fish sauce |
1 (18 ounce) can chickpeas |
200 g peeled shrimp |
1 teaspoon lemon juice |
150 g mangoes, diced (optional) |
3 -4 tablespoons fresh coriander, chopped |
salt and pepper |
Directions:
1. Heat the oil in a deep frying pan or a wok.
2. Fry the onion and the curry paste for a few minutes until tender.
3. Add coconut milk, chicken stock and fish sauce, and bring to a boil.
4. Rinse and dry the chickpeas very well, and add them to the pan.
5. Let them boil for about 15 minutes.
6. Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.
7. Salt or pepper to taste , add the coriander.
8. Serve immediately over rice, noodles, or plain.
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