In a heavy skillet, heat 2 tablespoons of olive oil, and saute onion and curry powder until onion is translucent. Add shrimp, ginger, salt and pepper. Saute 3-4 minutes, then remove to a plate.
2
In the skillet, melt butter, stir in flour and cook 5 minutes. Slowly add evaporated milk, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick. Return shrimp to pan, along with snap peas; heat through.
