Tiger Prawn and Chickpea Curry
A hearty supper, just right when evening starts to fall.
4 people
30 minutes
10 minutes
Ingredients
- 400 g Chickpeas drained and rinsed
- 400 g Light Coconut Milk
- 1 medium Onion chopped
- 300 g SuperValu Basmati Rice to serve
- 1 tbsp SuperValu Fresh Coriander leaves, to garnish
- 50 g SuperValu Fresh Ginger peeled and grated
- 1 bunch SuperValu Scallions chopped
- 400 g SuperValu Tiger Prawns raw fresh or frozen prawns, peeled
- 2 tsp Thai Red Curry Paste
- 25 ml Vegetable Oil
Method
- Heat the oil in a medium saucepan. Tip in the onion and ginger and cook for a few minutes, until softened. Stir in the curry paste and cook for 1 minute more. Add the tin of coconut milk, then half a tin of water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the prawns and chickpeas and cook for 5 to 7 minutes more, until the prawns are cooked and the chickpeas are heated through, then stir in the spring onions.
- Serve with some cooked basmati rice and garnish with fresh coriander leaves.
