1 jar Patak's Jalfrezi Curry Simmer Sauce
1/3 cup coconut milk
10 ounces canned pineapple chunks
1 pound cooked shrimp
rice or bread for serving
Into a skillet, pour 1 jar Patak's Jalfrezi Curry Simmer Sauce and 1/3 cup coconut milk and turn on medium heat.
Add 10 ounces canned pineapple chunks and 1 pound cooked shrimp. Simmer until warmed through.
Serve over rice or bread. This makes 3-4 servings.
Adding the coconut milk moderates the spice and gives a more tropical flavor. I'd probably use 2/3 cup next time.
EDIT 9/1/20 -- Using 2/3 cup coconut milk works great. \o/
Pineapple works very well with spicy curry sauce. If you want to get fancy, you could use fresh pineapple or even grill it first. But canned works great.
I also had another idea. If you dropped the shrimp and added more tropical fruit, such as mango and papaya, you'd have a fruit curry that would make a great topping for meat, and would even help tenderize it.