A delicious meal you can have on the table in a hurry!
This recipe was adapted from "The Pioneer Woman".
INGREDIENTS
2 Tablespoon butter
1 1/2 pounds jumbo shrimp, peeled and deveined
1 red pepper, seeded and cut into strips
1 medium onion, chopped
4 garlic cloves, finely chopped
1 Tablespoon yellow curry powder
1 (13.5 ounce) can unsweetened coconut milk
2 Tablespoons honey
1/4 tsp. salt
1 lime, juiced
12 large basil leaves, chopped
Hot sauce, as condiment
White rice, to serve
INSTRUCTIONS
In large skillet, heat butter over medium high heat. Add shrimp and cook for 3 - 4 minutes, turning over half way, until fully cooked. Remove to plate and set aside.
Add onion, red pepper and garlic to skillet and cook until softened. Sprinkle curry powder over vegetables, stirring for another couple minutes.
Reduce heat to medium low and pour in coconut milk, stirring to combine. Add honey, salt and lime juice. Allow the sauce to bubble gently.
Add shrimp into the sauce and allow it to simmer until slightly thickened - about 5 minutes. Taste the sauce and add more honey, salt or hot sauce to taste.
Stir in basil. Serve over rice. Top with more basil, if desired.