Prawn and Chickpea Curry
Dinner | Thai
Making dinner for one? This is my go to curry when I'm only cooking for myself and don't want to use too many ingredients or too much mess. Most of the ingredients I will already have in the pantry or fridge and anything I'm missing I can easily pick up from the grocer on the way home.
This is a Thai style curry which has a coconut milk base with a red curry paste. Once we build the curry we'll add chickpeas, prawns, baby spinach and lime juice to finish.
Ingredients
- 1 shallot
- 2 garlic cloves, peeled
- 1 tbsp neutral flavoured oil (ie. peanut oil)
- 2 tbsp Maesri red curry paste
- 1 tin (400ml) coconut milk
- 1 tin (240g drained) chickpeas
- 12 frozen prawns, defrosted
- 1 tsp demerara sugar
- 1 lime, juice
- 1 tbsp fish sauce
- 1 handful (20g) baby spinach
- sea salt to taste
Directions
- Peel and finely slice the shallot. Crush and roughly chop the garlic.
- Preheat a medium saucier over medium heat with the oil. Add the shallot and garlic with a ¼ tsp salt, sauté for 1 minute.
- Add the curry paste and stir for a further 1 minute. Turn the heat up high and add ½ cup of the coconut milk to the saucier, continue stirring for 4-5 minutes. When you notice the fat from the coconut milk beginning to crack (or split), it’s ready.
- Add the drained chickpeas, prawns, remaining coconut milk, and sugar. Bring to a simmer on medium heat for 4 minutes.
- Once the prawns are fully cooked, add in the lime juice and fish sauce. Taste and adjust the seasoning if necessary. Turn the heat off and fold the baby spinach through the sauce. Serve and enjoy!
Recipe notes
Red curry paste:
This is a blend of red chills, lemongrass, galangal and a mix of spices. It's very aromatic and is what gives this curry so much flavour. You'll be able to pick it up in a grocer or Asian supermarket.
Demerara sugar:
It's a type of minimally processed, raw cane sugar. For this recipe the best alternative would be any raw sugar, otherwise palm sugar or standard white sugar work well. We don’t add sugar here for the curry to be sweet; you want to add just enough so that the sugar balances the acid and spice.