Shrimp in Coconut Cream Sauce (Coconut Jinga)

Servings

4

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Heat Level

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Prep Time

15 min

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Cook Time

10-15 min

This quick and easy midweek meal is full of ginger and coconut, with the delicate aromas of our Mild Curry Spice Paste. Served with the fluffiest rice and a wedge of warm naan, this is comfort food at its finest

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Recipe calls for

Ingredients

  • 2 tsp oil
  • 1 medium onion, chopped
  • ½ tsp fresh ginger, minced
  • 6 tsp Patak’s® Mild Curry Spice Paste
  • ¼ cup creamed coconut
  • ¾ cup hot water
  • 1 lb shrimp, cooked and shelled
  • 2 tomatoes, coarsely chopped
  • 1 tsp tomato purée
  • 2 tsp lemon juice
  • Salt, to taste
  • 1 tbsp shredded coconut (garnish)
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Instructions

  1. Heat the oil in a pan, and sauté the onions and ginger until soft. 
  2. Add the Patak’s® Mild Curry Spice Paste and sauté for 2 min. 
  3. Soften the creamed coconut in a cup with the hot water. 
  4. Add it to the onions with the shrimp and stir. 
  5. Add the tomatoes, tomato purée and lemon juice. 
  6. Salt to taste and simmer for 5 min. Serve on a hot bed of rice. 
  7. Garnish with shredded coconut.
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