Shrimp Curry with Coconut Milk

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

13.5 ounces canned coconut milk full-fat
2 tablespoons avocado oil or refined coconut oil
1 medium onion finely chopped; 6 ounces
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root minced
1 tablespoon curry powder
1.5 pound raw shrimp medium or large, peeled and deveined
2 tablespoons fresh basil leaves chopped; or cilantro

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 are pink and opaque, for about 5 minutes.
Garnish with basil or cilantro, and serve.

Please use full-fat coconut milk. The low-fat version isn't very good in terms of texture and flavor.
Don't store the basil in the fridge - it will wilt. Place it, like flowers, in a jar with a small amount of water, away from direct sunlight.
You can use frozen shrimp, but you should defrost them first. To quickly defrost them, place them in a bowl filled with lukewarm water for 5-7 minutes. Replace the water once during thawing. Drain on paper towels.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them, covered, in the microwave at 50% power. I don't recommend freezing this curry.