1 chopped onion
1 tablespoon butter
5 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup chicken broth
2 cups coconut milk
1 pound medium shrimp, cleaned
2 cucumbers, seeded and sliced into 6 cm pieces
1 tablespoon lime juice
1 chopped onion
1 tablespoon butter
5 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup chicken broth
2 cups coconut milk
1 pound medium shrimp, cleaned
2 cucumbers, seeded and sliced into 6 cm pieces
1 tablespoon lime juice
Sear the onion in butter until it starts to brown
Set aside
Mix together flour, curry powder, salt, and black pepper
Gradually add chicken broth and coconut milk
Cook over medium heat, stirring constantly, until thickened
Add the reserved onion and shrimp
Cook for an additional 5 minutes, or until shrimp is cooked through
Remove from heat
Blanch the cucumber in boiling water for 2 minutes
Drain
Combine lime juice with shrimp
Serve hot
Serves 8 people
Note: Serve with white rice.
