Coconut Curry Shrimp

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Butter
• 1-1/2 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
• 1/4 teaspoon 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large skillet over medium heat. Add the finely diced onion and cook 4 minutes, stirring, until soft.

2. Add the minced garlic and curry powder and stir for 1 minute until fragrant.

3. Pour in the coconut milk, stir in the honey and kosher salt, and simmer gently for 4 minutes.

4. Add the peeled, deveined raw shrimp in a single layer. Cook 2 to 3 minutes, turning once, until opaque and an instant-read thermometer reads 145°F (63°C) in the thickest part.

5. Remove from the heat. Stir in the lime juice and hot sauce if using. Taste and add more honey or salt as desired.

6. Stir in the chopped basil. Spoon over the cooked basmati rice, prepared according to package directions, and garnish with the extra basil leaves.