South Pacific Island Shrimp Curry
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 8
  • Preparation Time: 25 - 30
  • 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
DIRECTIONS
  1. Melt butter in a large skillet.
  2. Add onions, garlic and ginger and cook until onions are soft.
  3. Add flour, salt and curry powder and stir until blended.
  4. Add coconut milk and shrimp and cook over low heat for about 15 minutes; stir occasionally,
  5. Serve over basmati or jasmin rice.
RECIPE BACKSTORY
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.