Coconut Curry Shriimp

2 Tbsp. salted butter

1½ lbs. raw shrimp

4 cloves garlic, minced

1 medium onion, finely diced

1 Tbsp. curry powder

1 (13½ oz.) can coconut milk (A Taste of Thai)

2 Tbsp. honey

¼ tsp. kosher salt

Juice of 1 lime

12 fresh basil leaves, chopped

Hot sauce, as needed, 

Cooked basmati rice

Heat the butter in a large non-skillet over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.

Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. 

You can find the recipe here.