COCONUT SHRIMP CURRY

Coconut Shrimp Curry image

Number Of Ingredients 15

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Ingredients

2 tablespoons Coconut Oil [divided]
1 pound Shrimp [peeled, deveined]
1/2 Onion [chopped]
4 teaspoons Garlic [minced]
2 teaspoons Garam Marsala
1 teaspoon Salt
1 1/4 teaspoons Curry Powder
1 teaspoon Chili Powder
14 oz can Coconut Milk
1 can Tomato Paste [6 oz]
1 can Chick Peas [drained, rinsed 15 oz]
1 tablespoon Cornstarch
1 tablespoon Warm Water
1/3 cup Cilantro [chopped]
2 cups Cooked Rice

Steps:

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

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