Shrimp Curry with Coconut Milk
1 (13.5 oz) can full-fat coconut milk
2 tablespoons avocado oil or refined coconut oil
1 large onion finely chopped (6 oz)
1 teaspoon Diamond Crystal kosher salt
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger root
1 tablespoon curry powder
1.5 lb. raw shrimp peeled and deveined
2 tablespoons chopped basil for garnish
Shake the coconut milk well. Open the can and stir until smooth. Set aside.
In a large saucepan, heat the avocado oil over medium-high heat, about 2 minutes.
Add the onion and the kosher salt and cook, stirring often, until the onion is soft, about 5 minutes.
Add the garlic, ginger, and curry powder. Cook, stirring, 1 more minute.
Stir in the coconut milk. Bring to a gentle boil over medium-high heat. Add the shrimp and cook, uncovered, occasionally stirring gently, until shrimp is pink and opaque, about 5 minutes.
Garnish with basil and serve.
Prep Time: 15 min Cook Time: 15 min