Coconut Shrimp Curry with Chickpeas is a flavorful, healthful meal. Aromatic spices in a coconut milk sauce creates a luscious dining experience.
What I’m about to tell you has made my pot-o-excitement bubble and boil for ages! I
t’s overflowing and about to explode. Ready for it??
Nicole Morrissey, who writes the blog, Prevention RD recently published her first cookbook! Nicole is a Registered Dietition and her cookbook, Prevention RD’s Everyday Healthy Cooking, includes 100 mouth-watering well-balanced recipes that are delicious, fun, creative and healthy!
Not only is this exciting in and of itself, but there’s more to the story than that.
I “met” Nicole about 7 months ago when I signed a contract write my cookbook.
I had never written a cookbook and knew nothing of the process. I was scared, needed comfort. On Facebook, I reached out to a forum of food bloggers, asking if anyone had worked with my publisher, and Nicole responded that she was working with them too!
While going through all of Nicole’s recipes, I was immediately drawn to her Coconut Shrimp and Chickpea Curry recipe. And so I made it and it’s perfect. Cereal. Perfection.
Next up on my to-make list is her Roasted Blue Cheese Brussels Sprouts. Her Lightened up Apple Crisp is definitely on the agenda this fall…as in right now.
The book includes recipes that suit anyone’s pallet and dietary needs.
Nicole includes recipes that incorporate various types of meats, as well as vegetarian, vegan, gluten-free, high fiber, and heart healthy recipes. The options are a-plenty. And the pictures make you swoon!
HUGE congrats to my lady, Nicole Morrisey, for a job well-done!
You can purchase her book, Prevention RD’s Everyday Healthy Cooking today and stay tuned for her second book, which is focused on almond flour recipes and will be published in Spring 2014!
In the meantime, enjoy this shrimp curry!
Coconut Shrimp and Chickpea Curry
A fresh, flavorful Thai inspired meal, this Coconut Shrimp and Chickpea Curry is light yet satisfying!
- 1 1.2 cups dry brown basmati rice
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons 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 light coconut milk
- 1/2 cup fresh cilantro, chopped
- In a large saucepan, bring 3 cups water to a boil. Stir in rice and return to a boil. Reduce heat to low and cover. Cook 20 - 30 minutes, according to package instructions.
- In a medium-sized stockpot, heat oil over medium-high heat until hot. Add onion, and cook 2 to 3 minutes. Stir in pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, until onion is soft and translucent, approximately 5 minutes.
- Add undrained tomatoes to the pot, and cook, stirring constantly, for 1 minute. Add coconut milk and bring to a simmer. Simmer 5 to 6 minutes, stirring often.
- Add shrimp and chickpeas, cook until shrimp are pink and curled, approximately 3 to 4 minutes. Stir in cilantro. Serve hot over cooked rice.
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.
Nutrition InformationYield 6 Serving Size 1 Serving
Amount Per Serving Calories 396Total Fat 10gUnsaturated Fat 0gCarbohydrates 51gFiber 5gSugar 5gProtein 27g
Saturday 14th of January 2023
I made this for foods class and was scored a 10/10. This recipe is great in its simplicity, yet still turned out to be a well rounded dish. I am quite pleased! The only things I changed was no shrimp, longer simmering time, and I halved the ingredients. Thanks for sharing!
Tuesday 17th of January 2023
Oh how fun! I'm so happy the recipe was well-received! Thank you for sharing your changes - this is super helpful to others who want to try the same thing xo
Wednesday 7th of November 2018
This was really easy and great. No onion so I substituted a sad-looking Fiji apple. No ginger so left it out. Simmered for 15 min with chickpeas and then threw in frozen cooked shrimp for a couple minutes, and served over quinoa. I’m sure it will be even better tomorrow!
Saturday 10th of November 2018
I'm so glad you enjoyed it, Katherine! Happy to hear it was great without the onion and ginger!
Sunday 22nd of September 2013
Wow sounds like a easy recipe. Thanks for sharing.
Saturday 21st of September 2013
I cannot wait to make this!
Sunday 15th of September 2013
This looks fantastic!! My husband and I are searching for relatively quick dishes that are wheat- and soy- free (I'm breastfeeding and my daughter has sensitivities) AND that can be adapted for my husband, who's on the Keto diet.
I imagine this recipe could be amazing with quinoa instead of rice, and then it would suit all of our food needs!
I'm so happy I stumbled on this site :) Dinners other than salad and burgers (sans buns), here I come!!