Red Curry With Shrimp And Chickpeas - cooking recipe

Ingredients

1 tablespoon neutral cooking oil
1/2 red onion, thinly sliced
1 -2 tablespoon red curry paste
400 ml coconut milk
250 ml chicken stock
2 teaspoons fish sauce
1 (18 ounce) can chickpeas
200 g peeled shrimp
1 teaspoon lemon juice
150 g mangoes, diced (optional)
3 -4 tablespoons fresh coriander, chopped
salt and pepper

Preparation

Heat the oil in a deep frying pan or a wok.
Fry the onion and the curry paste for a few minutes until tender.
Add coconut milk, chicken stock and fish sauce, and bring to a boil.
Rinse and dry the chickpeas very well, and add them to the pan.
Let them boil for about 15 minutes.
Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.
Salt or pepper to taste , add the coriander.
Serve immediately over rice, noodles, or plain.