In a large skillet, cook onion in butter until tender; stir in flour. Gradually add milk; stir until smooth. Add cream of coconut, curry, salt and ginger. Cook and stir over medium heat until thickened. Add lemon juice. Reduce heat; simmer uncovered 20 minutes, stirring occasionally. Add shrimp. Over medium heat, cook 10 to 15 minutes, stirring occasionally. Serve with hot rice and condiments if desired.
Note: condiments may include toasted coconut, sun-flower
seeds, peanuts, chopped green onion, chopped hard boiled
eggs, or crumbled bacon.