Coconut Shrimp Curry

Coconut Shrimp Curry by

Steve Woronoff


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



  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.