Coconut curry shrimp: Study-break snack


So this is one of my favorite make-ahead meals. I can make it on Friday night and it will keep well all weekend for quick between-studying meals. Be warned: you and your apartment will smell like curry for a week, but it is worth it.

2 tablespoons of butter
1 ½ pounds of shrimp* (about 18 large shrimp)
4 cloves of garlic (or 2 tablespoons of garlic paste)
1 medium onion, diced
1 tablespoon of curry powder
1 can of coconut milk (13.5 oz.)
2 tablespoons of honey
1 lime
Your favorite hot sauce (my favorite is Frank’s Red)
Your favorite rice (my favorite is basmati)
Naan Bread (optional)
Basil (optional)

Notes before you start:

First thing’s first: feel free to use chicken instead of shrimp. As a college student, I know seafood isn’t necessarily what is living in the freezer, but a few (three or four) chicken breasts – cut into about one-inch bites – will do just fine. Cook the chicken first in a separate pan and set it off to the side — covered with foil or a plate to keep it warm.
Second: don’t use all of the curry at once. Depending on the day, I only use a half a teaspoon of curry. If you are new to curry, start with half a teaspoon, taste the sauce and add more to taste.
Third: the coconut milk will be in the ethic food aisle, usually near India or Mexico.


Begin by getting your rice water boiling, add the rice and get that cooking.
Step One: Melt the butter in the pan over medium heat, then add shrimp. It will take about three minutes to cook them through, so flip them over at about 1.5 minutes.
Step Two: remove fully-cooked shrimp from pan and set aside. Cover with foil or a plate to keep warm.
Step Three: Add diced onions and garlic to the skillet (that once held the shrimp) with the already melted butter. Stir and cook for two minutes, until onions are transparent.
Step Four: Sprinkle half of curry powder over the onions and garlic. Stir the mixture for another two minutes. (This is not when you taste the mixture; that comes later.)
Step Five: Reduce the heat to low and add coconut milk. Coconut milk has an odd texture, part liquid and part firm, but once it warms up it becomes very creamy. Stir until it becomes smooth.
Step Six: Add the honey, hot sauce and lime juice. Pro tip: roll the lime on your counter first, pressing down firmly. Cut in half and juice into a separate cup, so that no wayward seeds get into the yummy sauce.
Step Seven: Stir and allow the sauce to thicken for about four minutes over low heat. Continue to stir. If you have fresh basil, chop and add to the sauce.
Step Eight: Add shrimp and let them simmer for a minute or two to reheat.
Step Nine: Serve up a bowl of your favorite rice, add a heaping pile of shrimp and pour the sauce over. Add a slice of lime and a sprig of basil to garnish.
Step Ten: Scoop up with your naan bread or eat with a spoon, enjoy!

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