Shrimp Curry With Chickpeas And Cauliflower
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- ½ large fennel bulb, finely chopped
- 1 2-inch piece ginger, finely grated
- Kosher salt, freshly ground pepper
- 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed
- 1 tablespoon red curry paste
- 1 tablespoon shrimp paste with bean oil
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- ½ head of cauliflower, cut into 1-inch pieces
- 1 15.5-ounce can chickpeas, drained, rinsed
- 12 ounces shrimp, peeled, deveined
- Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)
- Heat oil in a Dutch oven or large pot over medium. Add onion and fennel and cook, stirring, until softened, about 6 minutes. Add ginger and cook, stirring, until onion and fennel are very tender, about 2 minutes. Season with salt and pepper.
- Add lemongrass, red curry paste, and shrimp paste and cook until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce heat and simmer until slightly thickened, 20–30 minutes.
- Add cauliflower and chickpeas and continue to simmer until cauliflower is tender, about 15 minutes. Add shrimp and simmer until shrimp are cooked through, 3–5 minutes. Discard lemongrass; season with salt. Serve curry over rice; top with cabbage, cilantro, and limes.