Name: Coconut Shrimp Curry
Prep time: 10 min
Cook time: 10 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Shrimp Curry

1. 2 tbsp. coconut oil, divided -

2. 1 lb. raw shrimp, peeled and deveined -

3. 1/2 onion, chopped -

4. 4 cloves garlic, minced -

5. 2 tsp. garam masala -

6. 1 tsp. kosher salt -

7. 1 1/4 tsp. curry powder -

8. 1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry) -

9. 1 14-oz. can full-fat or lite coconut milk -

10. 1 6-oz. can tomato paste -

11. 1 15-oz. can chickpeas, drained and rinsed -

12. 1 tbsp. cornstarch -

13. 1 tbsp. warm water -

14. 1/3 c. chopped fresh cilantro -

15. 2 c. Cooked rice, for serving -

How to cook deliciously - Coconut Shrimp Curry

1. Stage

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.