{recipe} Fast and Easy Coconut Shrimp Curry

I have not written up a recipe in quite some time but this one is too good, too easy, and too fast not to share. It’s a very simple but delicious coconut shrimp curry that literally takes about 10 minutes from start to finish.

I like to serve it with basmati rice and a simple oven-roasted cauliflower. So good. Hard to believe it is so quick to make – try it!

RECIPE: Fast and Easy Coconut Shrimp Curry
serves 3-4

INGREDIENTS:

• 2 Tblsp butter
• 1 lb. medium or large raw shrimp, peeled and deveined
• 1 small yellow or white onion, chopped finely
• 4 cloves garlic, crushed
• 1 Tblsp curry powder
• 2 tsp garam masala (can just use more curry powder if you don’t have it)
• 1 can full fat coconut milk, shaken
• 2 tsp honey
• juice of 1 lemon
• salt to taste
• chili flakes or hot sauce to taste
• 1-2 Tblsp chopped cilantro or basil for garnish

METHOD:

• Put butter in a large skillet over high heat and melt. Add shrimp and cook on both sides until pink all the way through and starting to brown on the outside. Remove to a plate and set aside.
• Reduce heat to medium. Add onions to pan and cook a few minutes, until soft.
• Add garlic, curry powder, and garam masala and cook about 30 seconds, until garlic and spices are fragrant.
• Add coconut milk, honey, and lemon juice. Add salt and chili flakes or hot sauce to taste. (I use a large pinch of chili flakes.) Cook until bubbling, about 2-3 minutes. Add shrimp and stir to coat with sauce.
• Remove to serving plate and garnish with cilantro or basil.
• Serve with basmati rice.