A: | 2T peanut oil |
1 onion, chopped | |
3c garlic, minced | |
2" ginger, peeled and minced | |
B: | 2T curry powder |
1t red pepper flake | |
C: | 2C coconut milk (one can) |
D: | 2/3# shrimp, shelled raw |
Salt and pepper to taste | |
1. | Saute (A) over medium heat in saucepan until onion is translucent. |
2. | Add (B), cook for one minute more. Add (C) and cook over low heat, strring, and reduce to thick sauce. |
3. | Add (D), cook until shrimp is done. Serve over rice. |
Servings: 4