Coconut curry shrimp & chickpeas

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1 can of coconut milk

1 can of chickpeas

2 tbsps of butter

2 tbsps of curry powder

Juice of 1 lime

1 tbsp of sambal

3 – 4 cloves of garlic, minced

1 small onion, diced

Salt & pepper to taste

1 lb of fresh or thawed frozen shrimp, peeled

Melt butter in a skillet over medium heat and sauté the onions and garlic for about 5 minutes. Add the rest of the ingredients minus the shrimp and cook for 20 minutes. Stir occasionally.  Lastly, add the shrimp and cook for another 10 minutes.

Serve over rice and enjoy!

 

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