Ingredients

The following ingredients have 4 Servings
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tablespoons avocado oil (or refined coconut oil)
  • 1 large onion (finely chopped (6 oz))
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon curry powder
  • 1.5 lb. raw shrimp (peeled and deveined)
  • 2 tablespoons chopped basil (for garnish)

Instruction

  • 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.