Quick Shrimp Curry with Coconut, Ginger & Basil
Ingredients
1 lb shrimp (peeled and deveined)
2 tablespoons coconut oil (or vegetable oil)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2-3 tablespoons curry powder (adjust for spice level)
1 can (14 oz) coconut milk
1 tablespoon fish sauce (optional)
1 cup fresh basil leaves (Thai basil preferred)
Salt and pepper (to taste)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat coconut oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add Curry Powder
Incorporate Curry Powder: Stir in curry powder and cook for an additional minute.
3. Make the Sauce
Add Coconut Milk: Pour in coconut milk and stir well. If using, add fish sauce. Bring to a gentle simmer.
Season: Season with salt and pepper to taste.
4. Cook the Shrimp
Add Shrimp: Gently add shrimp to the sauce, cooking until they turn pink and opaque, about 3-5 minutes.
Finish with Basil: Stir in fresh basil leaves just before serving.
5. Serve
Plate the Dish: Serve hot, garnished with additional basil if desired.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Serve with jasmine rice or quinoa to soak up the creamy sauce.
Enjoy your quick and flavorful Shrimp Curry with Coconut, Ginger & Basil! 🍤🥥🌿