Red Curry With Shrimp And Chickpeas

• 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

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

neutral cooking oil, red onion, red curry, coconut milk, chicken stock, fish sauce, chickpeas, shrimp, lemon juice, mangoes, salt

Taken from www.food.com/recipe/red-curry-with-shrimp-and-chickpeas-335336 (may not work)