Creamy, flavorful, slightly spicy, and just completely lovely. This scrumptious and exceedingly fast and easy curry dish takes almost no time to make.
Ingredients
- 2 Tablespoons butter
- 1 ½ pound raw shrimp - peeled And deveined
- 1 medium onion - finely diced
- 4 cloves garlic - minced
- 1 Tablespoon curry powder
- 1 13 ½-ounce can coconut milk - (I Used "A Taste Of Thai" Brand)
- 2 Tablespoons honey - more to taste
- ¼ teaspoon kosher salt - more To Taste
- 1 lime - juiced
- hot sauce - optional
- 12 basil leaves - chopped, plus more for garnish
- 2 cups basmati rice - cooked according to package directions
Instructions
- Heat the butter in a large skillet (I used non-stick) 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 want a little kick.
- Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.
Nutrition
Calories: 335kcalCarbohydrates: 59gProtein: 13gFat: 5gSaturated Fat: 3gCholesterol: 105mgSodium: 429mgPotassium: 163mgFiber: 2gSugar: 7gVitamin A: 169IUVitamin C: 7mgCalcium: 88mgIron: 2mg