Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette

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Recipe: Hawaiindian Curry

my_partner_doug made this for supper tonight. So. Much. Win. :D

"Hawaiindian Curry"

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.
Tags: food, recipe
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