Shrimp Curry with Chickpeas Bowl Recipe


  • 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


  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.
Saute Pan