top of page

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


Search By Tags
Recent Posts
bottom of page