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.
Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before you plan on making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.It's important to use full-fat coconut milk in this recipe and to stir it well before using it.