Shrimp Curry with Chickpeas Bowl Recipe

Ingredients:

• 3 Tablespoons of Vegetable Oil
• 1 Onion
• ½ Inch Shredded Ginger
• 1 Tablespoon of Red Curry Paste
• 2 Cups of Unsweetened Coconut Milk
• 2 Cups of Vegetable Broth
• 2 Cans of Chickpeas, Drained and Rinsed
• 12 oz. Shrimp, Peeled and Deveined
• 2 Cups of Cooked Rice
• 1 Cup of Shredded Carrot
• ¼ Cup of Fresh Cilantro
• 4 Lime Wedges
• Salt and Pepper

Preparation:

1. Heat the oil in the Calphalon Premier™ Stainless Steel 5 Qt. Sauté Pan over medium heat.
2. Add the onion and cook, stir, until softened, about 2 minutes.
3. Add the ginger, salt and pepper and cook for 2 more minutes.
4. Add the red curry paste, and cook until fragrant, about 1 minute.
5. Add the coconut milk and broth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 8 minutes.
6. Add the chickpeas and continue to simmer until is tender, about 2 more minutes.
7. Add the shrimp and simmer until shrimp is cooked through, about 3 to 5 minutes.
8. Season with salt. Serve curry over rice and top with shredded carrot, cilantro, and lime juice.

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Calphalon Premier™ Stainless Steel 5 Qt. Sauté Pan with Cover