Meal Planner


A hearty Friday night supper, just right when evening starts to fall.

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 400 g Chickpeas
    drained and rinsed
  • 400 g Light Coconut Milk
  • 1 medium Onion
  • 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
  • 400 g SuperValu Tiger Prawns
    raw fresh or frozen prawns, peeled
  • 2 tsp Thai Red Curry Paste
  • 25 ml Vegetable Oil


  1. 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.
  2. Serve with some cooked basmati rice and garnish with fresh coriander leaves.


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