Coconut Shrimp Curry

Shopping List

• 2 tbsp coconut oil, divided
• 1 lb raw shrimp, peeled & deveined (we recommend 21/25 count jumbo sized)
• ½ red onion, chopped
• 4 cloves garlic, minced
• 2 tsp garam masala
• 1 tsp kosher salt
• 1 ¼ tsp curry powder
• 1 tsp chili powder
• 1 14-oz can full-fat coconut milk
• 6-oz can tomato paste
• 15-oz can chickpeas, drained and rinsed
• 1 tbsp cornstarch
• 1 tbsp warm water
• 1/3 cup chopped fresh cilantro
• 2 cups cooked rice

Instructions

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. Remove shrimp from the pan and set aside.
2. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, about 4 minutes.
3. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir to combine and bring to a simmer.
4. Mix cornstarch and water together and pour into the skillet, mixing well. Simmer until thickened, 5 to 6 minutes.
5. Stir in cooked shrimp and simmer another 2 minutes. Sprinkle with the cilantro and serve with the rice.