Step 1
Start by melting some butter in a large skillet over medium heat. Toss in the shrimp and cook them just until they turn pink, which should take about 3 to 5 minutes. Once they're done, take the shrimp out and set them aside for now. Next, add the chopped onion and bell pepper to the same skillet and cook until they’re tender but still have a bit of crunch, around 3 to 5 minutes. Sprinkle in the flour, curry powder, salt, and pepper, then whisk everything together and let it cook for about a minute to get rid of the raw flour taste. Slowly pour in the chicken broth and coconut milk while whisking, then keep cooking over medium heat until the sauce thickens up and starts bubbling. Stir the shrimp back into the skillet and heat through, stirring often so everything is nicely coated and warm. Serve this delicious curry right away over some steamed rice and enjoy!
