Thai Inspired Curry Coconut Shrimp
Incredibly easy and intensely flavorful.
- 2 tbsp butter
- 1.5 lb. peeled and deveined uncooked Panamei shrimp – any size you prefer.
- 1 whole medium onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp curry powder
- 1 can (13.5 oz. size) coconut milk
- 2 tbsp honey – brown sugar is an alternative
- 1/4 tsp kosher salt – more to taste
- Juice of 1 lime
- Hot sauce – optional
- Cilantro leaves to taste, 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 cilantro. Add hot sauce if you want a little kick.
Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with cilantro leaves. Delicious!
Serves 6
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