Simple prawn and chickpea curry. 🍛

By Andy Cooks · 20 min

Ingredients

Instructions

1. Peel and thinly slice the shallot. Crush and roughly chop the garlic.
2. Heat the oil in a medium saucepan over medium heat. Add the shallot, garlic and ¼ tsp salt, and fry for 1 minute.
3. Stir in the curry paste for 1 more minute. Turn the heat to high, add ½ cup of the coconut milk and keep stirring for 4 to 5 minutes, until the coconut fat starts to split.
4. Add the drained chickpeas, prawns, the remaining coconut milk and the sugar. Bring to a simmer over medium heat and cook for 4 minutes.
5. When the prawns are fully cooked, stir in the lime juice and fish sauce. Taste and add more seasoning if needed.
6. Turn off the heat, fold the baby spinach into the sauce, and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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