Fish/Shrimp Curry
| 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