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coconut curry with shrimp and chickpeas

Serves 4


1 lb shrimp, peeled and deveined
1 tablespoon ghee, butter or oil
1 cup chickpeas, drained and rinsed
1 onion, chopped
1 red pepper, chopped
1 jar Masala Mama Coconut Curry Simmer Sauce
1 cup coconut milk
½ teaspoon red pepper flakes
Juice of 1 lime
Naan for serving


1. Heat the ghee in a large skillet over medium heat. Add the onion and pepper to the pan and sauté for 5 - 7 minutes or until the vegetables soften.

2. Season the shrimp with salt and pepper and add to the skillet. Cook for 1 - 2 minutes on each side.

3. Stir in chickpeas, Masala Mama Coconut Curry Simmer Sauce, coconut milk, and red pepper flakes and bring to a quick simmer.

4. Serve immediately, topped with a squeeze of fresh lime juice with naan bread for dipping.