Island Shrimp Curry
  • 3 cups coconut milk
  • 2 teaspoons fresh ginger, minced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 tablespoons butter
  • 6 tablespoons all purpose flour
  • 1 teaspoon salt
  • 2 to 3 tablespoons curry powder or taste
  • 2 pounds fresh shrimp, shelled and cleaned
  • 1/2 teaspoon MSG (optional)
  1. Melt butter in a large skillet. Add minced ginger, onion and garlic; cook until until onion is soft. Add flour, salt and curry powder and stir until blended. Add 1 cup coconut milk and stir regulary until sauce thickens (do not boil). Add additional coconut milk and shrimp and cook over low heat for about 15 minutes. Stir occasiionally. Add MSG and cook for an additional 2 minutes. Serve with basmati rice, steamed vegetables and condiments such as Mango chutney.