Serves 4
70 min
Shrimp Curry with Chickpeas and Cauliflower
Recipe GLPR74857dd1193251
A vibrant Southeast Asian-inspired curry brimming with tender shrimp, chickpeas, and cauliflower in a luscious coconut and fish sauce broth. Aromatic lemongrass, ginger, and red curry paste build deep, complex flavors that come together in one pot. Serve over fluffy basmati rice with fresh purple cabbage, bright cilantro, and tangy lime.
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Ingredients
3 tablespoons Vegetable oil
1 medium Onion, finely chopped
½ large bulb Fennel bulb, finely chopped
2 inches Fresh ginger, finely grated
Kosher salt
Freshly ground black pepper
5 inches Lemongrass, tough outer layer removed and lightly smashed
1 tablespoon Red curry paste
1 tablespoon Shrimp paste with bean oil
13½ ounces Unsweetened coconut milk
2 cups Low-sodium chicken broth
2 tablespoons Fish sauce
½ head Cauliflower, cut into 1-inch pieces
15½ ounces Canned chickpeas, drained and rinsed
12 ounces Large shrimp, peeled and deveined
Basmati rice, for serving
Shredded purple cabbage, for serving
Fresh cilantro or Thai basil, for serving
Lime wedges, for serving
Directions
Warm the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and fennel, then stir and cook until the vegetables become soft and translucent, about 6 minutes. Stir in the grated ginger and continue cooking until the onion and fennel are very tender, approximately 2 minutes. Season the mixture generously with kosher salt and freshly ground black pepper to taste.
Add the smashed lemongrass, red curry paste, and shrimp paste to the pot. Stir constantly and cook for about 1 minute, until the mixture becomes very fragrant. Pour in the coconut milk, chicken broth, and fish sauce, stirring well to combine. Bring the liquid to a boil, then reduce the heat to low and let it simmer gently, stirring occasionally, until the broth thickens slightly, 20 to 30 minutes.
Add the cauliflower pieces and drained chickpeas to the curry. Return to a gentle simmer and cook until the cauliflower is tender and easily pierced with a fork, about 15 minutes.
Add the shrimp to the pot and simmer until they turn opaque and are cooked through, 3 to 5 minutes. Remove and discard the lemongrass pieces. Taste the curry and adjust the seasoning with additional salt as needed.
Serve the curry spooned over fluffy basmati rice. Top each serving with shredded purple cabbage, fresh cilantro or basil, and a lime wedge on the side for squeezing over the dish.
