- Saute onion, garlic and broccoli in a tsp. of oil till golden brown on medium heat. Add coconut milk and let simmer for 8 minutes.
- Stir in curry paste and add in chickpeas.
- Bring to a boil for a minute, then reduce heat and let cool.
- Let sauce thicken for a few minutes while cooling.
- Place prawns in a pan with oil and simmer until pink or cooked thoroughly.
- Serve with rice.