Shrimp Coconut Curry

Shrimp Coconut Curry

Succulent shrimp and chickpeas simmered in a creamy, flavorful coconut curry sauce, perfectly paired with fluffy jasmine rice and warm naan bread.

Dietary

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Ingredients

Instructions

  1. Cook the jasmine rice: Combine 1/2 cup jasmine rice with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Fluff with a fork. Keep warm.
  2. While rice cooks, heat 1 tablespoon coconut oil in a large skillet or pot over medium heat. Add 1/2 chopped yellow onion and cook for 3-4 minutes until softened.
  3. Stir in 2 minced garlic cloves and 1 teaspoon grated fresh ginger. Cook for 1 minute until fragrant. Add 1 tablespoon curry powder and cook for 30 seconds more, stirring constantly.
  4. Pour in 1 can full-fat coconut milk and 1 can rinsed and drained chickpeas. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to meld.
  5. Add 1/2 pound peeled and deveined large shrimp to the simmering curry. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Do not overcook. Season with salt to taste.
  6. Warm 2 pieces store-bought naan bread according to package directions.
  7. Serve the shrimp coconut curry hot with the jasmine rice and warm naan bread. Garnish with 1 tablespoon fresh cilantro if desired.

Notes

Adjust the amount of curry powder to your preferred spice level. A squeeze of lime juice at the end can brighten the flavors.

Nutrition (per serving)