The Pioneer Woman Tasty Kitchen
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Coconut Curry Shrimp

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

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!

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One Review

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Avatar of Alba

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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