Submitted by: Residential Services Division
Organization: Hawaiian Electric Company


     1                   medium onion, chopped
     1/4 cup             butter
     5 tablespoons       flour
     1 1/2 tablespoons   curry powder
     1 1/2 tablespoons   brown sugar
     2 cloves            garlic, minced
     1                   small piece of ginger root, minced
     1 1/2 cups          chicken broth
     1 can (12 oz)       frozen coconut milk, thawed
     1 1/2 teaspoon      salt
     3 cups              cooked shrimp
In a skillet, saute onion in butter on medium heat. Stir in flour, curry powder, sugar, garlic, and ginger. Cover and cook for one hour on very low heat. Stir in broth and coconut milk. Cover and cook one more hour. Do not let sauce boil. Add salt and shrimp; heat thoroughly. Makes 6 servings.

Curry is served with rice and any or all of the following condiments:

Chutney                       Chopped peanuts
Chopped green onions          Chopped Raisins
Shredded coconut              Chopped sweet pickles
Chopped hard cooked eggs      Crisp crubled bacon

Back to the recipe menu