2poundsShrimp15/20 or 20/25 thawed, deveined, and peeled
2tablespoonsOlive Oil
1ShallotChopped (about ½ cup)
2Garlic Cloveschopped
1tablespoonGingerchopped
1tablespoonCurry Powder
¼teaspoonRed Pepper Flakesoptional
½teaspoonSaltto taste
1canCoconut Milknot the lite
¾cupChicken Brothor vegetable broth
1Lime
1tablespoonSugar
½cupBasilfresh, chopped
Instructions
Heat a large skillet over medium heat. Drizzle a little olive oil into the pan, and add the shrimp.
When the shrimp is pink on the first side, turn over. Add the chopped shallots, ginger, and garlic. Cook and stir for a minute or two.
Next, add the salt, curry powder, and red pepper flakes. Stir and cook for a minute.
Add the broth and coconut milk. Simmer for a couple of minutes until the shrimp are cooked. Shrimp is done when it reaches 145 degrees F.
Add the juice from half the lime, sugar, and basil ribbons. Stir and taste. Adjust salt, lime juice, and sugar if needed.
Notes
Try this recipe with chicken.Serve the shrimp curry with rice or noodles.
You can thicken the curry sauce by using cornstarch. Add a couple of teaspoons of cornstarch to a bit of broth. Add it to the curry sauce and cook until slightly thickened.