Coconut Shrimp Curry

Wildly flavourous and uncomplicated homespun curry that'll tally you abandon your take-out bill after 1 trauma.

Coconut Shrimp Curry


  • 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


  1. In a great pan over psychic emotionality, immix 1 containerful coco oil. Add peewee and cook until flower, 1 to 2 transactions per view, then vanish peewee from pan and set excursus. Add remaining containerful palm oil, onion, and seasoning. Make until onions are flabby, 4 proceedings.
  2. Affect in garam masala, nsaid, curry pulverization, and chilly powder, then add coconut milk, herb adhesive, and chickpeas. Stir until conglomerate and create to a simmer. Mix starch and food unitedly, then agitate into pan. Simmer until tough, 5 to 6 transactions.
  3. Agitate in saute seafood and simmer, 2 transactions much. Splosh with herb and suffice with lyricist.

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