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Shrimp Red Thai Curry With Chickpeas And Spinach

shrimp, curry, chickpeas, gluten free, dinner

Shrimp Red Thai Curry With Chickpeas And Spinach is a super quick recipe that uses a few pantry items and can be easily modified to your taste. I was inspired to make this dish after my friend Jenn described it to me.

If you love coconut milk and a bit of spice, you'll love this dish: I wanted to dive into the slightly spicy broth. You can serve this curry over rice, or eat it as is. 

Use frozen defrosted shrimp or fresh shrimp. To make this dish vegetarian, use tofu.

Shrimp Red Thai Curry With Chickpeas And Spinach

Serves 2 to 4 depending on your hunger level


1 can coconut milk, do not shake it: you want the solids to be separate from the liquid

1 medium onion, halved, and thinly sliced

1 heaping spoon of red curry paste

2 cups raw shrimp

2 cups cooked chickpeas

2 cups baby spinach

salt to taste

fresh lime juice to taste

Thai seasoned cashews (I get mine from Trader Joes), chopped

cilantro, chopped


1. Heat a few spoons of the solid part of coconut milk in a large skillet. Add onions and saute until they've softened.

2. Add the curry paste and saute until fragrant.

3. Add the rest of the coconut milk and mix to combine. Bring to a simmer.

4. Add the shrimp, chickpeas, and spinach and simmer until shrimp are cooked through. Season with salt.

5. Serve in a bowl with a bit of lime juice, chopped cashews, and cilantro.

This dish reheats great as leftovers!