Curried Shrimp with Coconut Milk

• 1 lg. onion, chopped
• 1 tbsp. butter
• 1/4 cup all-purpose flour
• 1 tsp. curry powder
• 1/2 tsp. salt
• 1 piece fresh ginger root, peeled and grated
• 1/2 cup chicken stock
• 1 cup coconut milk, frozen and thawed,
• prepared fresh,
• canned
• 1 lb. deveined fresh shrimp, shelled
• 1 lg. cucumber, peeled and cut into strips

1. Set aside a few tablespoons of onion for boiling with the cucumber.
2. Saute remainder of the onion in butter.
3. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp.
4. Cook over low heat, stirring constantly, until thick.
5. When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil.
6. Add the cucumber strips and boil briefly until limp.
7. Pour the sauce over rice and place the strips of cucumber on the side.
8. Serve with condiments.

onion, butter, allpurpose, curry powder, salt, ginger root, chicken stock, coconut milk, fresh shrimp, cucumber

Taken from www.foodgeeks.com/recipes/5087 (may not work)