Ingredients:

1 medium onion, chopped
1/4 cup butter
5 tablespoons flour
1 1/2 tablespoons curry powder
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
1 small piece of ginger root, minced
1 1/2 cups chicken broth
1 can (12 oz) frozen coconut milk, thawed
1 1/2 teaspoon salt
3 cups cooked shrimp

Procedure:

In a skillet, saute onion in butter on medium heat. Stir in flour, curry powder, sugar, garlic, and ginger. Cover and cook for one hour on very low heat. Stir in broth and coconut milk. Cover and cook one more hour. Do not let sauce boil. Add salt and shrimp; heat thoroughly. Makes 6 servings.

Curry is served with rice and any or all of the following condiments:

Chutney Chopped peanuts
Chopped green onions Chopped Raisins
Shredded coconut Chopped sweet pickles
Chopped hard cooked eggs Crisp crubled bacon