Shrimp Curry With Coconut Milk And Sugar Snap Peas - cooking recipe

Ingredients

1 lb jumbo shrimp, peeled and deveined (16-20)
6 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon curry powder
1 teaspoon sugar
1/2 teaspoon fresh ginger, minced
1/2 teaspoon salt
pepper
1/4 cup flour
2 cups heavy cream
1 cup chicken stock
1/2 cup coconut milk
2 cups fresh sugar snap peas, blanched

Preparation

In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
Add shrimp, sugar, ginger, salt and pepper.
Saute 3-4 minutes, then remove to a plate.
In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
Return shrimp to pan, along with snap peas; heat through.
Serve with steamed rice.