Prawn and Chickpea Red Curry

Method

1. Finely slice the shallot. Smash the garlic cloves, then chop them roughly.

   1 shallot2 cloves garlic

2. Heat the neutral oil in a pot over medium-high heat. Add the shallot, garlic, and a pinch of salt; sauté for 1 minute.

   1 tbsp neutral oilsalt

3. Add the red curry paste and cook, stirring, for 60 seconds to bloom the paste.

   3 tbsp red curry paste

4. Add about half a cup of the coconut milk and cook for 2 minutes, stirring, until the coconut milk begins to crack and release its oil. If it does not split, just continue cooking.

   120 ml coconut milk

5. Add the drained chickpeas, defrosted raw prawns, remaining coconut milk, and sugar. Simmer very gently for about 4 minutes, until the prawns are just cooked through.

   240 g chickpeas250 g raw prawns280 ml coconut milk1 tsp sugar

6. Season with lime juice and fish sauce, then taste and adjust as needed.

   1 tbsp lime juice2 tsp fish sauce

7. Stir in the baby spinach just until wilted, then serve the curry hot.

   60 g baby spinach

Per serving, estimated: 520 kcal · 29 g protein · 31 g carbs · 33 g fat