Shrimp Curry - cooking recipe

Ingredients

3 cups fish or vegetable stock
2 1/4 lbs fresh or frozen peeled shrimp, thawed if frozen
4 tbsp oil
3 cloves garlic, peeled and finely chopped
4 None medium onions, peeled and finely chopped
1 oz fresh root ginger, peeled and finely chopped
2 None red chilies, deseeded and finely chopped
1/4 cup all-purpose flour
3-4 tbsp hot curry powder (according to taste)
1 x 14 oz can coconut milk
2 stalks lemongrass, halved lengthways and crushed slightly
1 tsp ground coriander
1-2 tbsp lemon juice
8 None scallions, thinly sliced
None None Fresh cilantro leaves, for garnish
None None Cooked basmati rice, to serve

Preparation

In a saucepan, bring the stock to a boil and add half the shrimp. Bring to a boil, cook through and remove with a slotted spoon and set aside. Repeat with the remaining shrimp. Reserve the cooking liquid.
Heat the oil in a frying pan and fry the garlic, onions, ginger and chilies over medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the contents of the saucepan, stirring, and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemongrass. Cover and simmer over low heat for 15 mins, stirring occasionally.
Remove the lemongrass and stir in the coriander and lemon juice. Season to taste. Add the shrimp and 3/4 of the scallions. Heat through and season to taste again. Ladle into bowls and sprinkle with cilantro leaves and remaining scallions. Serve with basmati rice.