CURRY IN A HURRY

        Shrimp or Chicken Curry
        
         2 tbs. cooking oil
         1 medium onion finely chopped
         1 clove garlic finely chopped
         1 tbs. of fresh finely chopped cilantro stems (optional)
         2 tsp. curry powder
         2 tsp. curry paste
         2 tbs. fine grated coconut or cream of coconut
         2 tbs. creamy peanut butter
         2 tbs. chick pea flour
         8 oz. (one can) tomato paste
         2 hot green peppers (optional)
         4 cups water
         1 tsp. salt
         2 lb. beef or lamb stew or
         8 pieces of chicken or 1 lb. large shrimps.
         2 potatoes cut into bite size pieces (optional)
         1/2 cup frozen green peas (optional)
        
         Sauté onion in oil in a 4 to 6 quart pan or Dutch oven till
         transparent. Add garlic, curry powder, curry paste, chick pea
         flour, coconut, chopped cilantro, and peanut butter in rapid
         succession and cook on reduced heat stirring continuously to
         prevent sticking on bottom and scalding. Cook for 3 to 5 minutes
         and then add hot peppers and tomato paste and cook for 2 to 3
         minutes more. Add salt and 2 cups of water still stirring and
         increase heat so that water comes to a boil and makes a thick
         sauce. Add remaining water and stir into smooth consistency. Now
         reduce heat and add meat or chicken and potatoes. If using shrimp
         allow curry to cook for about l5 minutes more and then add shrimp
         and cook for 10 minutes more or till meat is done.

        Add peas during last 10 minutes.

         Serve over white rice with kachumber.