Red Curry Prawns

• 2 lbs shrimp or 2 lbs prawns, cleaned and deveined
• 34 cup chicken stock (I just use powdered bouillon, reconstituted.)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 12 cup creamed coconut (I just eyeball half a can)
• 1 teaspoon flour
• 1 teaspoon garlic, crushed (about one really large clove. I like garlic.)
• 1 teaspoon lemon juice
• 1 finely chopped onion
• 2 teaspoons cayenne powder (more or less to taste)
• salt
• 1 teaspoon sugar
• 1 teaspoon turmeric powder

1. Heat oil in a saucepan, saute chopped onion, garlic paste and ground cloves.
2. Fry lightly, add flour, turmeric, cayenne, sugar and cinnamon.
3. Cook gently for a few minutes.
4. Gradually add stock and creamed coconut to the pan and bring to a boil, stirring constantly.
5. Reduce heat and simmer for ten minutes.
6. Add the shrimp/prawns and lemon juice.
7. Season with salt to taste, cook for another ten minutes.
8. Serve over rice.
9. Be warned, this is not for the faint of heart!
10. SPICY :).

shrimp, chicken, ground cardamom, ground cloves, creamed coconut, flour, garlic, lemon juice, onion, cayenne powder, salt, sugar, turmeric powder

Taken from www.food.com/recipe/red-curry-prawns-307873 (may not work)