Red Curry With Shrimp and Chickpeas

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. 1

   Heat the oil in a deep frying pan or a wok.

2. 2

   Fry the onion and the curry paste for a few minutes until tender.

3. 3

   Add coconut milk, chicken stock and fish sauce, and bring to a boil.

4. 4

   Rinse and dry the chickpeas very well, and add them to the pan.

5. 5

   Let them boil for about 15 minutes.

6. 6

   Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.

7. 7

   Salt or pepper to taste , add the coriander.

8. 8

   Serve immediately over rice, noodles, or plain.