South Pacific Island Shrimp Curry
6 cups (3-14½ ounce cans) coconut milk
1½ tablespoons fresh ginger, minced
2 large onions, chopped
6 cloves garlic, minced
12 tablespoons butter
12 tablespoons flour
1½ teaspoons salt
3 tablespoons curry or to taste
4 pounds fresh shrimp, shelled and cleaned
Melt butter in a large skillet.
Add onions, garlic and ginger and cook until onions are soft.
Add flour, salt and curry powder and stir until blended.
Add coconut milk and shrimp and cook over low heat for about 15 minutes; stir occasionally,
Serve over basmati or jasmin rice.
Pairs Well With
We made this shrimp curry for luaus in the 1980's, and it was always a hit. What is the difference between cooking for 2 people or 200? Folks the only difference is the amount.