Easy Shrimp Coconut Curry (or chickpea version)

A cozy, weeknight coconut shrimp curry—big flavor, made simple with Curry Flair.

This is my go-to coconut curry—creamy, bold, and made simple with my Curry Flair blend. No 10-spice list, no complicated steps. Just real flavor, fast. Perfect over rice and ready in under 30 minutes.

Works with any protein—shrimp, chicken, tofu, or veggies.

Serves: 4; Ready in 20 minutes

Ingredients

• 1 lb shrimp, peeled & deveined

• 1 onion finely chopped

• 1 tbsp tomato paste or 1 tomato chopped

• 1-2 tbsp Curry Flair

• 1 can of coconut milk

• 1 tbs olive oil (olive or neutral)

• 1 tsp salt to start (add more if needed)

• Pepper to taste

• Fresh squeeze lime juice

Optional add-ins

• Handful of spinach or vegetables

• Garnish with cilantro

Instructions

1. Heat oil in a pan over medium heat. Sauté onion until soft then stir in tomato paste or fresh tomato

2. Add Curry Flair and stir for 30-60 seconds to bloom the spices.

3. Pour in coconut milk and stir until smooth. Let simmer 3-5 minutes. Blend ingredients. Pour back into pan.

4. Add shrimp and cook 3-5 minutes, until pink and cooked through. (Optional: add spinach that wilts into the sauce and/or cooked vegetables).

5. Taste and add salt if needed. Finish with a squeeze of lime and garnish with cilantro. Serve over rice.

Cooking Tips

• Bloom the spices: Let Curry Flair cook in oil for 30-60 seconds to deepen the flavor.

• Don’t overcook the shrimp: They cook quickly—remove from heat as soon as they turn pink.

• Want more depth? Saute onion and tomato before adding Curry Flair—especially great for vegetarian versions.

• Taste at the end: Coconut milk varies—adjust salt, lime, or curry to balance flavors.

Simple Pairings

• Serve over warm rice or with naan bread to soak up the sauce

• Add a simple side of roasted or sauted vegetables

• Works with shrimp, chicken, tofu, or chickpeas

• A glass of crisp white wine like Sauvignon Blanc or a dry Riesling