INGREDIENTS
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
DIRECTIONS
  1. 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. 
  2. Add garam masala, curry, chili powder. Stir. Add coconut milk, tomato paste, and chickpeas. Stir to combine. Bring to a simmer. 
  3. In a bowl, combine warm water and cornstarch. Add to the skillet. Stir. Simmer for 5 minutes, or until thickened. 
  4. 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!
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