Chickpea curry with shrimp and snow peas

This creamy curry with chickpeas, snow peas, and shrimp is a real protein powerhouse. Coriander, lemongrass, and ginger add a spicy freshness.

Ingredients · Servings 4

Method · 25 min

Tear the kaffir lime leaves several times. Crush the lemongrass with a heavy object (e.g., a small pot).
Slice the garlic and ginger into thin slices.
Bring the coconut milk and broth to a boil in a saucepan. Stir in the cornstarch mixture and simmer until it thickens slightly. Let it simmer for another 1-2 minutes, then stir in the curry paste.
Add kaffir lime leaves, lemongrass, garlic, and ginger, and heat everything through. Then let it steep just below boiling point for about 8 minutes, but do not allow it to boil.
Meanwhile, wash the shrimp, pat them dry, and cut them into approximately 3 cm pieces. Drain the chickpeas, rinse them, and let them drain again. Trim the snow peas and halve them again if they are too large.
Pour the stock through a sieve and return it to the pot, seasoning with a little salt if desired. Let the snow peas simmer in the soup for a few minutes until tender-crisp, then add the shrimp pieces and chickpeas to the soup and cook just below a simmer for about 4-5 minutes, until the shrimp are crisp-tender.
To serve, season the stew again to taste. Divide it among preheated deep plates and sprinkle with freshly picked coriander.

From the stock

cooked chickpeas (from a can)