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Coconut Shrimp Curry

Sally Quinn
  • 25 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, raw

1 15 ounce can

Chickpeas

1/3 cup

Cilantro, fresh

4 cloves

Garlic

1/2

Onion

1 14 ounce can

Coconut milk, full-fat or lite

1 6 ounce can

Tomato paste

2 cups

Rice, Cooked

1 tsp

Chili powder

1 tbsp

Cornstarch

1 1/4 tsp

Curry powder

2 tsp

Garam masala

1 tsp

Kosher salt

2 tbsp

Coconut oil

1 tbsp

Water