SHRIMP CURRY

1 1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red & green bell pepper, (strips) 2 stalks celery (cut into 2" long) 3 cloves garlic, crushed 2 tbsp. curry powder 1 tsp. vetsin
1 tsp pepper (powdered) 1 tsp. hot sauce
or 2 3 hot pepper (siling' labuyo), minced _
sait to taste

Saute garlic until brown. Add onions, pepper strips, ano celery. Stir for 3 minutes. Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder, season with salt, vetsin, and powdered pepper. Simmer until cream thickens.

Substitute to coconut cream -- 1/4 cup evaporated milk and 3/4 cup water.