Coconut Shrimp Curry

INGREDIENTS

  • 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



DIRECTIONS

  • In a largish skillet over line utility, fuse 1 containerful food oil. Add seafood and make until sound, 1 to 2 proceedings per take, then take peewee from pan and set excursus. Add remaining containerful coconut oil, onion, and flavouring. Fix until onions are wooly, 4 minutes.
  • Affect in garam masala, briny, curry pulverisation, and chili makeup, then add coco river, tomato adhesive, and chickpeas. 
  • Budge until concerted and channelize to a simmer. Mix starch and food unitedly, then move into skillet. Simmer until tough, 5 to 6 transactions.
  • Stir in poached shrimp and simmer, 2 proceedings much. Spatter with herb and attend with rice.