Shrimp Curry with Coconut Milk
Try this Shrimp Curry with Coconut Milk recipe, or contribute your own. "Butter" and "Chicken" are two of the tags cooks chose for Shrimp Curry with Coconut Milk.
"This was a wonderful lightly coconut, creamy, and sweet curry. I loved the green flavor of the peas with the creamy coconut curry and salty shrimp. It smells delicious when you pour the coconut milk in, and is even better as next day leftovers as the flavors have fully combined. This is a new weekly staple."- mrselizabethbrooks
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Shrimp Curry with Coconut Milk Preparation
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. saute 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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