Curry-Coconut Shrimp (Shrimp in Curry-Coconut Sauce)

Name: Curry-Coconut Shrimp
Ingredients: 6 oz of butter; 4 large onions, chopped; 3 cloves of garlic, minced; 3 cups of coconut milk; 3 large tomatoes, peeled and chopped; 2 large bell peppers, peeled and chopped; 1 tablespoon of shredded coconut; 1 teaspoon of cumin; 1 1/2 teaspoons of curry powder or more to taste; salt and pepper to taste; 2 kg of shrimp, peeled and deveined; 1 1/2 teaspoons of all-purpose flour

1
6 oz of butter
2
4 large onions, chopped
3
3 cloves of garlic, minced
4
3 cups of coconut milk
5
3 large tomatoes, peeled and chopped
6
2 large bell peppers, peeled and chopped
7
1 tablespoon of shredded coconut
8
1 teaspoon of cumin
9
1 1/2 teaspoons of curry powder or more to taste
10
salt and pepper to taste
11
2 kg of shrimp, peeled and deveined
12
1 1/2 teaspoons of all-purpose flour

Ingredients

1
6 oz of butter
2
4 large onions, chopped
3
3 cloves of garlic, minced
4
3 cups of coconut milk
5
3 large tomatoes, peeled and chopped
6
2 large bell peppers, peeled and chopped
7
1 tablespoon of shredded coconut
8
1 teaspoon of cumin
9
1 1/2 teaspoons of curry powder or more to taste
10
salt and pepper to taste
11
2 kg of shrimp, peeled and deveined
12
1 1/2 teaspoons of all-purpose flour

Directions

1
In a large saucepan, melt the butter over medium heat
2
Add the onions and garlic and cook until lightly browned
3
Add the coconut milk and let it come to a simmer
4
Add the tomatoes, bell peppers, and shredded coconut
5
Mix well
6
Combine the cumin, curry powder, flour, salt, and pepper
7
Add to the saucepan and stir well
8
Add enough cold water to form a paste
9
Gradually add the hot saucepan mixture to the sauce
10
Stir occasionally, until the vegetables are tender (about 30 minutes)
11
Add the shrimp and cook for an additional 5 minutes or until the shrimp is cooked.