A fresh, flavorful Thai inspired meal, this Coconut Shrimp Curry with chickpeas is light yet satisfying! Serve it with steamed brown rice or white rice for a complete meal.
In a medium-sized stockpot, heat oil over medium-high heat. Add the chipped onion and cook 2 to 3 minutes. Stir in pepper, fresh ginger, salt, fresh minced garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, until onion is soft and translucent, approximately 5 minutes. This process allows the spices to open up and become more flavorful.
Add the diced tomatoes to the pot and cook, stirring constantly, for 1 minute. Add coconut milk and bring to a a full boil. Reduce the heat and cook 5 to 6 minutes, stirring often.
Add the peeled shrimp and chickpeas. Cook until shrimp are pink and curled, approximately 3 to 4 minutes. Stir in cilantro. Serve hot over cooked rice.
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Notes
Julia's changes: Once all of the ingredients were added except for the shimp, I simmered for about 15 minutes instead of 5, simply to reduce the liquid and to make sure the flavors got cooked together.