First prep your ingredients, cut your onion in half and then cut it into thin slices. Then rinse and drain your beans and set your shrimp aside in a bowl as well. Also, at this point start cooking your rice in the rice cooker and then set aside when it is done.
Then in a large pan add the coconut milk and the curry pasta and whisk together for about 5 minutes until it is smooth and combined.
Next, add in the chicken broth, soy sauce and lime juice and mix well to combine..
Then add in the fresh cilantro and cook for about 15 minutes stirring occasionally until the sauce thickens and all the flavors combine.
Next, after the sauce has cooked for at least 15 minutes add in the garbanzo beans and the shrimp and cook for about 6 more minutes.
Once the shrimp is pink and fully cooked, turn off the heat and cover the pan to stay warm.
The simply build your bowl by adding the rice first then top it with the shrimp curry and add your topping.
The vegetable slaw really makes this bowl even better by adding a crunch, so try to add this topping if you can find it in the produce section!