Coconut Curry Shrimp ( Recipes Wasaafat )

 Coconut Curry Shrimp

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

YIELDS: 6 servings PREP TIME: 0 hours 5 mins COOK TIME: 0 hours 15 mins TOTAL TIME: 0 hours 20 mins

Ingredients :

  1. 2 tbsp. Butter
  2. 1 1/2 lb. Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
  3. 1 whole Medium Onion, Finely Diced
  4. 4 cloves Garlic, Minced
  5. 1 tbsp. Curry Powder
  6. 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
  7. 2 tbsp. Honey, More To Taste
  8. 1/4 tsp. Kosher Salt (more To Taste)
  9. 1 whole Lime, Juiced
  10. Hot Sauce, Optional
  11. 12 whole Basil Leaves, Chopped, Plus More For Garnish
  12. 2 c. Basmati Rice, Cooked According To Package Directions
Coconut Curry Shrimp
 Coconut Curry Shrimp

Directions :

  1. 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.
  2. 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.)
  3. Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Other recipes Side Dishes : Here 

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