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. ---------------------------------------------------------------------------
Nutrition
Ingredients
