Shrimp Curry with Chickpeas and Cauliflower

March 12, 2020

An healthy shrimp recipe that's customizable and easy to make!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings


3 tbsp vegetable oil

1 onion, finely chopped

1/2 large fennel bulb, finely chopped

1 2-inch piece ginger, finely chopped

kosher salt, freshly ground pepper

1 5-inch piece lemongrass, tough outer layer removed, slightly smashed

1 tbsp red curry paste

1 tbsp shrimp paste with bean oil

1 13.5-ounce can unsweetened coconut milk

2 cups low-sodium chicken broth

2 tbsp fish sauce

1/2 head of califlower, cut into 1-inch pieces

1 15.5-ounce can chickpeas, drained, rinsed

12 oz. shrimp, peeled, deveined

Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)


1Heat oil in a Dutch oven or large pot over medium. Add onion and fennel and cook, stirring, until softened, about 6 minutes. Add ginger and cook, stirring, until onion and fennel are very tender, about 2 minutes. Season with salt and pepper.

2Add lemongrass, red curry paste, and shrimp paste and cook until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce heat and simmer until slightly thickened, 20–30 minutes.

3Add cauliflower and chickpeas and continue to simmer until cauliflower is tender, about 15 minutes. Add shrimp and simmer until shrimp are cooked through, 3–5 minutes. Discard lemongrass; season with salt. Serve curry over rice; top with cabbage, cilantro, and limes.

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