The Pioneer Woman Tasty Kitchen
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Coconut Curry Shrimp

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

One of my favorite curry dishes. Takes almost no time to make!

Ingredients

  • 2 Tablespoons Butter
  • 1-½ pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
  • 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
  • ¼ teaspoons Kosher Salt (more To Taste)
  • 1 whole Lime, Juiced
  • Hot Sauce, Optional
  • 12 whole Basil Leaves, Chopped, Plus More For Garnish
  • 2 cups Basmati Rice--cooked According To Package Directions

Preparation

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. Delicious!

One Comment

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luv2mangia on 1.21.2016

I made this recipe last night for the first time and my first time making any curry dish. I can honestly say that I’m totally hooked. I’m completely convinced that I could eat this every single day. Super easy and very flavorful. Thanks for a perfect after work meal that is delicious, satisfying and fast!

3 Reviews

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Dyedinthewoolcook on 1.21.2016

What a great recipe! I made it as written (which is unusual for me!) and my family loved it. I didn’t have any basil but it was delicious without it. I served it with cumin scented rice with peas and it was a match made in heaven. Thank you Ree for another delicious recipe!

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shirlsaw on 7.28.2014

My first attempt at making a curry. I enjoyed this very much. I had a small head of cauliflower so I sliced that and put it on top of the onions while they cooked. Rest of the recipe made as written but because of the cauliflower I halved the amount of rice I made. Will be making again to satisfy my shrimp and curry cravings!! Thanks Ree!!

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Alba on 7.14.2014

Extremely yummy and easy to make!! I first tryied it out with one of my girlfriends and loved it so much I cook it for my boyfriend two days later. I did not add the basil, though; as I already liked how it tasted without it.

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