Shrimp curry with coconut milk

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Onion - finely diced
1 tablespoon Curry powder
1 pounds Large shrimp - peeled; deveined
1 teaspoon Sugar
1 teaspoon Fresh ginger - minced
4 tablespoons Butter
¼ cup Flour
1 cup Evaporated skim milk
1 cup Chicken stock
½ cup Light coconut milk
2 cups Snow peas
\N \N Chopped scallions for garnish

Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut‚ until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth.

Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions.

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