Prawn and Chickpea Curry
Recipe: https://recipestripper.com/recipes/2bf53e54-f7a4-4f55-b970-0c6c668e687f
Original source: https://www.andy-cooks.com/blogs/recipes/prawn-and-chickpea-curry
Recipe image: https://www.andy-cooks.com/cdn/shop/files/20260909052316-andy-20cooks-20-20quick-20prawn-20and-20chickpea-20curry-20dinner-20recipe.jpg?crop=center&height=1200&v=1788931399&width=1200

This is my go-to Thai-style curry for one, with coconut milk, red curry paste, chickpeas, prawns, baby spinach and lime.
Yield: 1
Prep time: PT0H5M
Cook time: PT0H15M
Total time: PT0H20M

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

Instructions
1. Peel and finely slice the shallot. Crush and roughly chop the garlic.
2. Preheat a medium saucier over medium heat with the oil. Add the shallot and garlic with a ¼ tsp salt, sauté for 1 minute.
3. 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.
4. Add the drained chickpeas, prawns, remaining coconut milk, and sugar. Bring to a simmer on medium heat for 4 minutes.
5. 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!