Shrimp Curry with Chickpeas and Cauliflower
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This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.
- 3 tablespoons vegetable oil
- ½ large fennel bulb, finely chopped
- 1 2-inch piece ginger, finely grated
- Kosher salt, freshly ground pepper
- 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed
- 1 tablespoon red curry paste
- 1 tablespoon shrimp paste with bean oil
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups low-sodium chicken broth
- ½ head of cauliflower, cut into 1-inch pieces
- 1 15.5-ounce can chickpeas, drained, rinsed
- 12 ounces shrimp, peeled, deveined
- Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)
Heat 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.
Add 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.
Add 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.