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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

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