Coconut Shrimp Curry

• 2 tablespoons Coconut Oil divided
• 1 pound Shrimp peeled, deveined
• 1/2 Onion chopped
• 4 teaspoons Garlic minced
• 2 teaspoons Garam Marsala
• 1 teaspoon Salt
• 1 1/4 teaspoons Curry Powder
• 1 teaspoon Chili Powder
• 14 oz can Coconut Milk
• 1 can Tomato Paste 6 oz
• 1 can Chick Peas drained, rinsed 15 oz
• 1 tablespoon Cornstarch
• 1 tablespoon Warm Water
• 1/3 cup Cilantro chopped
• 2 cups Cooked Rice

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

coconut oil, shrimp, onion, garlic, garam marsala, salt, curry, chili powder, coconut milk, tomato paste , cornstarch, water, cilantro

Taken from www.epicurious.com/recipes/member/views/coconut-shrimp-curry-5ab29fb21e6b630b3ae1ff24 (may not work)