Coconut Shrimp Curry

Name: Coconut Shrimp Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 1 yellow onion; 1/2 tsp salt; 1/2 tsp black pepper; 1 Tbsp fresh ginger; 3 cloves garlic; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/8 tsp ground cayenne pepper; 1 Tbsp curry powder; 1 (14-ounce) can diced tomatoes, undrained; 1 pound large shrimp; 1 (15-ounce) can chickpeas, drained and rinsed; 1 (15-ounce) can full-fat coconut milk; 1/2 cup fresh cilantro

User Reviews

5.0

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
396 kcal
Course
Main Course
Cuisine
Thai

Coconut Shrimp Curry

Tyler Espinosa

Report

A fresh, flavorful Thai inspired meal, this Coconut Shrimp Curry with chickpeas is light yet satisfying! Serve it with steamed brown rice or white rice for a complete meal.

Share:

I Made This!

65 people made this

Print

18 people printed this

Save this

52 people saved this

Ingredients

Servings

1 Tbsp olive oil
1 yellow onion chopped
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp fresh ginger minced
3 cloves garlic minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/8 tsp ground cayenne pepper optional
1 Tbsp curry powder
1 (14-ounce) can diced tomatoes, undrained
1 pound large shrimp peeled and deveined
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
1/2 cup fresh cilantro chopped

Add to Shopping List

Instructions

In a medium-sized stockpot, heat oil over medium-high heat. Add the chipped onion and cook 2 to 3 minutes. Stir in pepper, fresh ginger, salt, fresh minced garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, until onion is soft and translucent, approximately 5 minutes. This process allows the spices to open up and become more flavorful.
Add the diced tomatoes to the pot and cook, stirring constantly, for 1 minute. Add coconut milk and bring to a a full boil. Reduce the heat and cook 5 to 6 minutes, stirring often.
Add the peeled shrimp and chickpeas. Cook until shrimp are pink and curled, approximately 3 to 4 minutes. Stir in cilantro. Serve hot over cooked rice.

Notes

Julia's changes: Once all of the ingredients were added except for the shimp, I simmered for about 15 minutes instead of 5, simply to reduce the liquid and to make sure the flavors got cooked together.