Name: coconut shrimp curry
Ingredients: 2 tbsp. coconut oil (divided); 1 lb. raw shrimp (peeled and deveined); 1/2 onion (chopped); 4 cloves garlic (minced); 2 tsp. garam masala; 1 tsp. kosher salt; 1 1/4 tsp. curry powder; 1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry); 1 14- oz. can full-fat or lite coconut milk; 1 6- oz. can tomato paste; 1 15- oz. can chickpeas (drained and rinsed); 1 tbsp. cornstarch; 1 tbsp. warm water; 1/3 c. chopped fresh cilantro; 2 c. cooked rice (for serving)

the shrimp is cooked in coconut oil and then simmered in coconut milk to create a delicious coconut curry shrimp

coconut shrimp curry

serves: 4

by: Nancy

Ingredients

2 tbsp. coconut oil divided
1 lb. raw shrimp peeled and deveined
1/2 onion chopped
4 cloves garlic minced
2 tsp. garam masala
1 tsp. kosher salt
1 1/4 tsp. curry powder
1 tsp. chili powder reduce to 1/2 tsp. for a less spicy curry
1 14- oz. can full-fat or lite coconut milk
1 6- oz. can tomato paste
1 15- oz. can chickpeas drained and rinsed
1 tbsp. cornstarch
1 tbsp. warm water
1/3 c. chopped fresh cilantro
2 c. cooked rice for serving

Instructions

in a large skillet over medium heat, melt 1 tablespoon coconut oil.
add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside.
add remaining tablespoon coconut oil, onion, and garlic.
cook until onions are soft, 4 minutes.
stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas.
stir until combined and bring to a simmer.
mix cornstarch and water together, then stir into skillet.
simmer until thickened, 5 to 6 minutes.
stir in cooked shrimp and simmer, 2 minutes more.
sprinkle with cilantro and serve with rice.