Shrimp Curry with Coconut Milk

Shrimp Curry with Coconut Milk Ingredients

2 tb Olive oil	1/4 c Flour
1 Onion - finely diced	1 c Evaporated skim milk
1 tb Curry powder	1 c Chicken stock
1 lb Large shrimp - peeled;	1/2 c Light coconut milk
1 ts Sugar	2 c Snow peas
1 ts Fresh ginger - minced	Chopped scallions for
4 tb Butter

Instructions for Shrimp Curry with Coconut Milk

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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