| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tablespoon curry powder
- One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
- 2 tablespoons honey, or more to taste
- 1/4 teaspoon kosher salt, or more to taste
- Juice of 1 lime, or more to taste
- 12 fresh basil leaves, chopped, plus more for garnish
- Hot sauce, as needed, optional
- Cooked basmati rice, for serving
Instructions
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. 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 the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 338 |
| Total Fat | 18 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 193 mg |
| Sodium | 255 mg |
Reviews
This was so easy and really good.
Easy tasty and even the hubby liked it. I added mushrooms, snap peas and red bell pepper with the onions and garlic step. I also had some red curry paste that I used instead of hot sauce.
This was amazing. The coconut milk base makes for a decadent curry. I will admit to adding a starch slurry to thicken it up a bit. I also did half yellow curry powder and half massaman curry powder. My husband asked when we could have this again. Since he’s such a picky eater, this was a win.
This was really good and I thought the flavor was enough the only thing I would do differently next time is double the sauce so that there was plenty to spread over the rice.
I used green curry paste instead of curry powder and used the zest of the lime and juice in the sauce. No need to pre-sauté the shrimp – they cooked perfectly in the sauce. I also threw some shelled edamame in with the rice and seasoned with rice wine vinegar.
We like this easy quick weeknight recipe. It works great with yellow and green beans also. We follow the recipe as written, but use lite coconut milk with brown rice. With the lite coconut milk, you need give it more time to reduce. I add a bit more curry powder and my daughter and husband add sricha sauce for a kick.
Family loved it. Easy and delicious weeknight meal. We subbed the basil for broccoli and also ate it with chapati. Super yummy!
It’s very easy to make. I found the flavor bland and the sauce too thin. I’d customize it next time I make it to correct this.
It was delicious however I made some changes to the recipe, I added tomato paste to thicken the sauce and it turned out great, it added thickness to the sauce and gave it a beautiful color as well, I also added good amount of sirracha sauce because I didn’t want to taste too much sweetness of coconut and honey and Replaced the basil to cilantro, it turned out very delicious
Loved the dish but we thought there were too many onions and not enough curry. Which is weird because we love onion! Will make again but with 1/2 the onion and a bit more curry for spice!