Both Michael and I remember this recipe with shrimp...
Ingredients
1 cup unsweetened coconut milk
2 tbsp. cornstarch
1 tsp salt
1 medium onion, diced
1 tbsp. vegetable oil
1 1/2 tsp curry powder
4 cup chicken or veg stock
1 small apple
1 cup asparagus, cut into 1 cm slices
1/2 cup shelled fresh peas, or frozen baby peas
2 tbsp. minced hot or sweet red pepper
1 tsp minced mint leaves
1/2 lb. shrimp (optional)
Method
In small bowl, whisk together coconut mlk, cornstarch and salt. Set aside.
In a large saucepan, over medium-high heat, saute onion and carrots in vegetable oil, about 5 minutes or until soft, stirring occasionally. Stir in curry powder, chicken or vegetable stock, and apple; bring to a boil.
Reduce heat to medium-low and cook 20 minutes.
Increase heat to medium-high and add asparagus and peas. Add coconut mixture, stirring often Bring to a boil, cooking about 3 minutes.
Garnish with red peppers and mint leaves.
Serves 4
Source
Globe and Mail Magazine Insert ~1997