Title: Shrimp in coconut curry sauce
 Categories: Thai, Seafood
      Yield: 6 Servings
 
      2 tb Vegetable Oil
      1    Garlic clove, minced
      1    Onion, finely chopped
      2 tb Ginger, fresh, finely minced
      3 tb Curry Powder
  1 1/2 c  Chicken Broth
      2 c  Coconut Milk
  1 1/2 c  Pineapple
  1 1/4 lb Shrimp, fresh cooked peeled

MMMMM--------------------------GARNISH-------------------------------
      1 c  Peanuts, roasted
      1    Cilantro
      1    Lemon wedges
 
  * The fresh pineapple should be cut into small, bite size wedges.
  
  In a frypan over medium heat, saute the garlic and onion in the
  vegetable oil until the onion is transparent. Add the ginger and
  curry powder and cook gently 2 - 3 minutes.
  
  Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the
  coconut milk.
  
  Just before serving, add the pineapple and shrimp and heat through.
  Serve with rice and garnish with chopped roasted peanuts, chopped
  cilantro and lemon wedges. Serves 6.
  
  From The Gazette, 91/04/10.