Easy Shrimp Curry

This easy recipe for shrimp curry is ready in just 30 minutes, making it ideal for a quick weeknight dinner.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 452kcal

Shake the coconut milk well. Open the can and stir until smooth, or transfer the can's contents to a bowl and whisk until smooth. Set aside.
In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
Add the onion and kosher salt and cook, stirring often, until the onion is soft, for about 5 minutes.
Add the garlic, ginger, and curry powder. Cook, stirring, for 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 the shrimp is pink and opaque, for about 5 minutes.
Garnish with basil or cilantro, and serve.

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.
When opening a can of coconut milk, you will see that the fat has separated from the liquid. It's important to mix the milk so that it's smooth and free of lumps. To do that, shake the coconut milk well. Open the can and stir patiently until smooth. I use a chopstick. Sometimes, I pour the contents of the can into a bowl and use a hand whisk.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing this curry.