Coconut Shrimp Curry
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.
Servings: 6 servings
Calories: 396kcal
Equipment
Ingredients
- 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
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.
Video
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.
Nutrition
Serving: 1Serving | Calories: 396kcal | Carbohydrates: 51g | Protein: 27g | Fat: 10g | Fiber: 5g | Sugar: 5g