Silly Easy Shrimp Curry|Print

Servings: 4

Coconut oil

2 tbsp

Raw shrimp

1 lb, peeled and deveined

Onion

1/2, chopped

Garlic

4 cloves, minced

Garam masala

2 tsp

Salt

1 tsp

Curry powder

1 1/4 tsp

Chili powder

1 tsp

Coconut milk

1 (14-oz) can

Tomato paste

1 (6-oz) can

Chickpeas

1 (15-oz) can, drained and rinsed

Warm water

1 tbsp

Cornstarch

1 tbsp

Cilantro

1/3 cup, chopped

Silly Easy Shrimp Curry

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Melt coconut oil (1 tbsp) in a skillet over medium. Cook shrimp for 1 minute per side, or until pink. Remove the shrimp. Add more oil (1 tbsp), onion, and garlic. Cook for 4 minutes, or until soft.
Add garam masala, curry, chili powder. Stir. Add coconut milk, tomato paste, and chickpeas. Stir to combine. Bring to a simmer.
In a bowl, combine warm water and cornstarch. Add to the skillet. Stir. Simmer for 5 minutes, or until thickened.
Add shrimp. Stir. Simmer for 2 minutes. Before serving, sprinkle with chopped cilantro. Serve with steamed rice and broccoli if desired. Enjoy your Thai Shrimp Curry!