Kamaaina Coconut Curry Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All-purpose flour - 5 tablespoons | ||
| Brown sugar | 1 1/2 Teaspoon (Curry powder - 1 1/2 tablespoons) | |
| Garlic | 2 Clove (5gm) (Curry powder - 1 1/2 tablespoons) | |
| Fresh ginger root - 1 pieces, mined or ginger – 1/2 teaspoons, ground | ||
| Chicken or beef stock - 1 cup | ||
| Coconut milk - 2 cups or scalded milk - 2 cups and shredded coconut- 4 tablespoons (soaked for 30 minutes) | ||
| Salt | 1 1/2 Teaspoon (Curry powder - 1 1/2 tablespoons) | |
| Shellfish, chicken, or meat - 2 cups, cooked, cubed | ||
Directions
MAKING
1. In a skillet, add butter and saute onion over medium heat.
2. Stir in flour, curry powder, brown sugar, garlic, and ginger; cover and cook for 1 hour over very low heat.
3. Add stock and coconut milk; stir until smooth but do not let the sauce boil.
4. Cover and cook for another 1 hour.
5. Season with salt.
6. Add shellfish and heat thoroughly.
SERVING
7. Serve over a nest of hot rice and accompany with curry condiments.
1. In a skillet, add butter and saute onion over medium heat.
2. Stir in flour, curry powder, brown sugar, garlic, and ginger; cover and cook for 1 hour over very low heat.
3. Add stock and coconut milk; stir until smooth but do not let the sauce boil.
4. Cover and cook for another 1 hour.
5. Season with salt.
6. Add shellfish and heat thoroughly.
SERVING
7. Serve over a nest of hot rice and accompany with curry condiments.
Chef
