The Willows' Shrimp Curry

• 3 cloves garlic, chopped fine
• 1-inch ginger root, chopped fine
• 1 small onion, chopped fine
• 2 tsp. margarine
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 Tbsp. curry powder
• 4 Tbsp. flour
• 1 qt. coconut milk
• 2 c. cooked shrimp or 2 c. cooked chicken, diced
• condiments

1. Saute garlic, ginger and onion in margarine for about 2 to 3 minutes.
2. Mix salt, sugar, curry powder and flour thoroughly and add to garlic mixture, stirring to blend.
3. Add coconut milk, a little at a time, stirring to a smooth thickness.
4. Cook for 20 minutes on medium heat until mixture boils.
5. Remove from heat and let stand for several hours.
6. Strain.
7. Add cooked shrimp to strained sauce and heat until just before boiling.
8. Serve with rice and an assortment of condiments such as chutney, raisins, grated fresh coconut, crumbled crispy fried bacon, chopped hard-cooked eggs, chopped peanuts, chopped tomatoes, chopped pineapple, sliced green onions or chives.
9. Serves 4 to 6.

garlic, ginger root, onion, margarine, salt, sugar, curry powder, flour, coconut milk, shrimp, condiments

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405925 (may not work)