Coconut Shrimp Curry



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


  1. In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes.

  2. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes.

  3. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.