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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



DIRECTIONS
  1. 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.
  2. 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.
  3. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.
Made on
Tilda