Shrimp in Coconut Cream Sauce (Coconut Jinga)
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 wed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pataks.ca.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Cup
- Spoon
- Stove
- Plate
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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