1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add all the ingredient "A" and keep cooking for about 5 minutes over low heat, stirring continuously. Let it cool to room temperature. Mix with the flour in a bowl. Set aside.
2. In a another frying-pan, melt the butter and coconut oil. Add the mix from #1 and cook over low heat, for about 5 mins, stirring continuously with a spatula, until the mixture begins to thicken.
3. Transfer curry mixture into a container and place it in the freezer until it has set. Break it by hand into chunks to use.