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Yellow Curry with Chickpeas & Prawns

prawn curry

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 tbsp coconut oil 
  • 2 tbsp minced ginger 
  • 5 cloves garlic, minced 
  • 2 medium shallots, minced 
  • 1-2 dried red chili  
  • 3 tbsp yellow curry paste 
  • 1 medium red bell pepper (chopped) 
  • 2 14-ounce cans light coconut milk 
  • 1 heaping tsp ground turmeric 
  • 15-ounce can chickpeas (drained and well rinsed) 
  • 1 cup green peas  
  • 16 Prawns (optional)
  • fresh basil and cilantro for serving (optional)  


1. Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
2. Add dried chili (optional) and yellow curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
3. Add bell pepper and stir to coat. Then add coconut milk, turmeric, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
4. Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
5. Add peas (optional), prawns (optional), stir, and cook for 5 minutes more.  
6. Serve as is or over brown or white rice.  
7. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.