1/4 cup chopped onion
1/4 cup chopped tart apple (optional)
1/4 cup butter
1/4 cup chopped celery
1/4 cup plus 1 tbsp. flour
3 – 5 tbsp. mild curry paste (whichever degree of “hot” you like)
1 – 10 oz. can (1 1/4 cups) chicken broth
1 cup cream or milk
1/4 cup sherry
1 lb. cooked shrimp (could substitute cooked chicken)
Saute onion and apple in butter until softened without browning – about 5 minutes. Add celery and saute about 2 more minutes. Stir in flour and curry paste and cook gently about 5 minutes. Add slowly, stirring constantly, the chicken broth and cream or milk. Cook until thickened. Stir in sherry. Simmer at least 10 minutes, up to 30 minutes on very low heat. Stir in shrimp and heat through. (Do not add shrimp until almost ready to serve or they will overcook and become tough.) Serve over rice with condiments.
Condiments: chopped banana, raisins, peanuts, flaked coconut, and chutney (I like to use a great Indian Major Grey’s mango chutney which I have only found at specialty Middle Eastern grocery store).
*I use Patak’s Mild Curry Paste which can still be quite hot if you add enough. Other curry pastes (Tikka, Masala, Tandori) will work but will give a different flavour to the curry.