Coconut Curry Shrimp
BY Kristin Putnam
Ingredients
2 tablespoons butter
1 1/2 pounds peeled and deveined raw shrimp
1 whole medium onion, finely diced
4 cloves garlic, minced
1 tablespoon curry powder
1 can coconut milk, 13 1/2 ounces
2 tablespoons honey, more to taste
1/4 teaspoon kosher salt, more to taste
1 whole lime, juiced
Hot sauce, optional
2 whole basil leaves, chopped, plus more for garnish
2 cups basmati rice, cooked according to package directions
1 1/2 pounds peeled and deveined raw shrimp
1 whole medium onion, finely diced
4 cloves garlic, minced
1 tablespoon curry powder
1 can coconut milk, 13 1/2 ounces
2 tablespoons honey, more to taste
1/4 teaspoon kosher salt, more to taste
1 whole lime, juiced
Hot sauce, optional
2 whole basil leaves, chopped, plus more for garnish
2 cups basmati rice, cooked according to package directions
Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice or honey depending on your taste. Stir in the basil. Add hot sauce if you would like extra spice. Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Serves 4.