Name: Coconut Shrimp Curry
Prep time: 10 min
Total time: 25 min
Yield: 4
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

Step 1In 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.

Step 2Stir 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.

Step 3 Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.

Coconut Shrimp Curry

Ingredients

Directions

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