Shrimp Curry with Chickpeas and Cauliflower

Ingredients

• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• ½ large fennel bulb, finely chopped
• 1 2-inch piece ginger, finely grated
• Kosher salt, freshly ground pepper
• 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed
• 1 tablespoon red curry paste
• 1 tablespoon shrimp paste with bean oil
• 1 13.5-ounce can unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 2 tablespoons fish sauce
• ½ head of cauliflower, cut into 1-inch pieces
• 1 15.5-ounce can chickpeas, drained, rinsed
• 12 ounces shrimp, peeled, deveined
• Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

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