Coconut Milk Shrimp OR Chickpeas

Time: 15min Servings: 3

---

Ingredients

• 1 and 1/2 cup rice of choice

• 1 tbsp olive oil

• 1/2 yellow onion, finely diced

• *Optional 1/2 tsp chili flakes

• 3 cloves minced garlic

• 2 tbsp tomato paste

• 1/4 cup white wine OR soup stock

• 1 400ml can of coconut milk

• 25-30 shrimp, tails removed OR 1 drained can of chickpeas

• Parsley to garnish

• Salt and pepper to taste

Instructions

1. Rinse rice of choice and cook according to package instructions

2. In a pan on med heat, sauté onions in the olive oil. After about 1min, add in chili flakes and garlic

3. Once fragrant, add in tomato paste and wine/stock to deglaze the pan.

4. Cook off the liquid fully before adding in coconut milk.

5. Simmer on low heat for about 4-5min. If sauce is too watery, add in a cornstarch slurry (about 1tsp cornstarch and 2tsp water) to thicken the sauce.

6. Add in your shrimp or chickpeas and cook for another 4-5min

7. Serve on top of a bowl of rice adding salt and pepper to taste. Garnish with parsley

*Disclaimer - Not my original recipe. Original creator unknown