1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red and 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 salt to taste

Saute garlic until brown. Add onions, pepper strips, and 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.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water

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