Ingredients:
20 large (or 30 medium shrimps
6 tbsp.. butter
1 small onion, chopped fine
2 cloves garlic, minced
1 1/2 tsp. fresh ginger, minced
1 tbsp. curry powder
1 tbsp. sugar
1/2 tsp. salt
1 qt. coconut milk
1/4 cup flour
2 tbsp oil
Shell and devein shrimps and set aside.
Melt 2 tbsp. butter
in skillet on medium heat.
Add onion, garlic, and ginger;
heat until onion is cooked.
Add in curry powder, sugar, and
salt; mix well.
Slowly pour in coconut milk, stirring constantly.
Reduce heat, simmer for 15 minutes, and strain.
Melt remaining 4 tbsp. butter in a pan.
Stir in flour to make a
smooth paste.
Bring curry sauce to a low boil and add flour mixture, stirring constantly.
Cook until thickened.
Heat oil in a skillet and sauté shrimps.
Add curry sauce and cook until heated.
Submitted by Fred Peralta
November 23, 1999
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