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Shrimp Curry With Chickpeas And Cauliflower

shrimp-curry-with-chickpeas-and-cauliflower-1-940x560Ingredients

SERVINGS: 4

  • 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)

Preparation

  • 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.
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