1-First step: Cook the shrimp. Set a large non-stick skillet over medium-high heat and add the butter. Once it melts, add the jumbo shrimp in a single layer. Cook them for 2 to 3 minutes total, turning halfway through, until they are pink and fully cooked. Be careful not to overcook them, since shrimp can go from tender to rubbery in a hurry. Transfer the shrimp to a plate and set them aside while you build the sauce.

2-Second step: Start the flavor base. Add the diced onion and chopped garlic to the same skillet. Cook for about 2 minutes, stirring often, until the onion softens and the garlic smells fragrant. Sprinkle the yellow curry powder over the onions and garlic, then keep stirring for another 2 minutes. This helps the spice bloom in the butter and gives the curry a deeper, rounder taste.

3-Third step: Build the coconut sauce. Lower the heat to medium-low and pour in the coconut milk. Stir well so the curry powder blends into the milk and the sauce turns smooth. Add the honey, kosher salt, and lime juice. Let the sauce bubble gently, not boil hard. That soft simmer gives the flavors time to come together without breaking the texture of the coconut milk.

4-Fourth step: Return the shrimp. Add the cooked shrimp back into the skillet and toss them so they are coated in the sauce. Let everything simmer for 2 to 3 minutes until the sauce thickens slightly and the shrimp are heated through. If you want a thicker sauce, let it simmer a bit longer before adding the shrimp back in. Taste the curry and adjust with more salt, lime juice, or honey if needed.

5-Final step: Finish and serve. Stir in the chopped basil and add hot sauce if you like a little heat. Spoon the Coconut Shrimp Curry over cooked basmati rice and garnish with extra basil. The rice catches every bit of the creamy sauce, which is really the best part. Serve right away while everything is hot and fragrant.