Coconut Shrimp Curry with Chickpeas
This Coconut Shrimp Curry with Chickpeas is a tropical delight! Bursting with flavor, it's a quick and satisfying one-pot meal.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Chopping board and knife
- Can opener
- Serving bowls
Ingredients
For the Curry:
- 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 can (14-ounce) diced tomatoes, undrained
- 1 pound large shrimp, peeled and deveined
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1 can (15-ounce) full-fat coconut milk
- 1/2 cup fresh cilantro, chopped for garnish
Instructions
Instructions:
- In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, or until the onion is translucent. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Stir in the minced ginger and garlic, cooking for an additional minute until fragrant. Then, add the ground coriander, cumin, turmeric, cayenne pepper (if using), and curry powder. Stir well to combine and cook for another minute to toast the spices.
- Pour in the can of diced tomatoes, undrained. Stir everything together, allowing the mixture to simmer for about 5 minutes.
- Next, add the peeled and deveined shrimp along with the drained chickpeas. Stir well to combine, ensuring the shrimp are coated with the spice mixture.
- Pour in the can of full-fat coconut milk, mixing everything together. Allow the curry to come to a gentle simmer, cooking for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Once the shrimp are cooked, remove the skillet from the heat. Stir in the chopped fresh cilantro for a burst of flavor. Taste and adjust seasoning if necessary.
Notes
- For a thicker curry, let it simmer a bit longer after adding the coconut milk.
- Substitute light coconut milk for a lighter version.
- Frozen shrimp can be used; ensure they are fully thawed before adding.