Shrimp Curry

• 3 cups fish stock
• 2 pounds peeled shrimp fresh or frozen, thawed if frozen
• 4 tablespoons oil
• 3 cloves garlic peeled and sliced
• 4 onions medium, peeled and finely chopped
• 3 tablespoons fresh root ginger peeled and finely chopped
• 2 red chilies deseeded and finely chopped
• 1/4 cup all purpose flour
• 4 tablespoons hot curry powder according to taste
• 1 3/4 cups coconut milk
• 2 stalks lemon grass halved lengthways and crushed slightly
• 1 teaspoon ground coriander
• 2 tablespoons lemon juice
• 8 green onions thinly sliced
• cilantro leaves fresh, for garnish
• basmati rice boiled, to serve

1. In a saucepan, bring the stock to a boil and add half the shrimp. Bring to a boil, remove with a slotted spoon and set aside. Repeat with the remaining shrimp. Reserve cooking liquid.
2. Heat the oil in a pan and saute the garlic until softened. Remove from the pan and set aside. Add the onions, ginger, and chilies to the pan and saute over a medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the shrimp cooking liquid and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemon grass. Cover and simmer over a low heat for 15 mins, stirring occasionally.
3. Remove the lemon grass and stir in the coriander and lemon juice. Season with salt and black pepper. Add the shrimp and three-quarters of the green onions. Heat through and season to taste again. Ladle into bowls and sprinkle over the garlic, cilantro leaves, and remaining green onions. Serve with basmati rice.

fish stock, shrimp, oil, garlic, onions, fresh root ginger, red chilies, flour, coconut milk, slightly, ground coriander, lemon juice, green onions, cilantro, basmati rice

Taken from www.yummly.com/recipe/Shrimp-Curry-1406885 (may not work)