Description
I was watching the Pioneer Woman on Food Network one day, and she was preparing this dish. I have never been a big fan of curry, but this dish is so delicious and easy to make. You can even make it a little on the spicy side if you like. I bought the U10 shrimp from Chris Perkins of Express Foods. They were delicious!
Scale
Ingredients
- 2 Tablespoons Butter
- 1–1/2 pound Peeled And Deveined Raw Shrimp (I Used U10)
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 1 Tablespoon Curry Powder
- 1 can (13 1/2 Oz. Size) Coconut Milk (I Used “A Taste Of Thai” Brand)
- 2 Tablespoons Honey, More To Taste
- 1/4 teaspoon Kosher Salt (more To Taste)
- 1 whole Lime, Juiced
- Hot Sauce, Optional
- 12 whole Basil Leaves, Chopped, Plus More For Garnish
- 1 cup of Jasmine Rice. Basmati would also be great.
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 Jasmine rice, garnishing with more basil. Delicious!
