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Coconut Shrimp Curry With Chickpeas And Buttery Coriander Rice

Coconut Shrimp Curry With Chickpeas And Buttery Coriander Rice



For a change I ask my hubby for his suggestions for the day's dinner menu and guess what he send me a link a cooking blog which had featured a recipe with shrimp and chickpeas simmered in coconut milk. A weird combination and frankly specking I haven't prepare seafood with chickpeas before. There's always time for new combination right and no harm trying it out.

After going tru the featured recipe I decide to give shot and alter the recipe accordingly to my family's tastebud and my magic touch. I have a habit of leaving my magic presence in all my cooking. Growing up my dad never used coconut milk in anything, so it's not common at all in our cooking but I like to experiment and try different types of dishes yet I didn't til I got married as my hubby loves coconut. This is why I love cooking so much as I get to play with my ingredients and try to come out with all kinds of interesting and delectable dishes. 


When I start blogging in 2009 my hubby used to joke by saying that I would be running out of recipes. I always brush off his comments knowing that there's a pool of recipes to try around there world. Therefore its unlikely for me to be running out of recipes unless I'm afraid to try out different cuisine which I'm not!! I'll will try out anything kind of cooking once- if I like it I'll will prepare then often and if I don, well at least I can say that I tried it or try to get the perfect taste again.

Well my Coconut Shrimp Curry With Chickpeas features delicious shrimp in coconut curry that's perfect over cooked buttery coriander rice and ready in only 25 minutes!. super easy, one pot with tons of flavors. This curry is so delicious and easy to prepare,you could literally have this on your dinner table in no time at all. Forget take-outs forget going out for dinner, make this curry right at your kitchen. 



Marinate for the Shrimp: 
1lb shrimps deveined and washed
1 tsp pepper
1 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp lime juice
salt to taste

In a bowl mixed the shrimps with all the ingredients and keep aside for 1-2 hours .

Other Ingredients:
1 cup cooked chickpeas
1 onion thinly sliced
1 tsp ginger garlic paste
2 tbsp tomato puree
1 tsp coriander powder
1 tsp chilli powder
1 tsp curry powder
1/4 tsp turmeric powder
1 can coconut milk
finely chopped coriander leaves for garnishing

Ingredients for the Buttery Coriander Rice:
3 tbsp butter
2 cups of cooked rice
3 tbsp mince garlic cloves
1/4 cup chopped coriander leaves
salt and pepper to taste



Preparation Method for the Curry:
In wok add some oil saute onions til fragrant. Add in the ginger garlic paste and saute or 2 minutes. Add the marinate shrimp and cook til the prawns turn pink. Add all the masala powders and tomato puree. Pour in the coconut milk and bring to boil. Finally add the cooked chickpeas and  cover to simmer for about 5 minutes. Adjust the level of salt and remove from flame.



Preparation Method For the Coriander Rice:
In a wok melt the butter add the minced garlic- saute til fragrant. Add the coriander leaves and cooked rice. Saut√© the mixture til well blended.Adjust the level of salt and add some pepper.  Remove from flame and transfer to serving bowl.






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