Coconut Curry Ginger Sauce
Ingredients
Out of the pantry:
- 1 can light coconut milk
- 1 medium-sized onion or shallot
Out of the refrigerator:
- 1 jar of curry paste
- 1 tube of lemongrass
- 1 vegetable cube
Out of the freezer:
- 1 package of frozen grated garlic cubes
- 1 package of frozen grated ginger cubes
- pouch of frozen chopped parsley
Optional:
- Shrimp (medium-sized, cooked and frozen)
Instructions
- In a medium-size frying pan, sauté the onion in one tablespoon of regular oil until translucent.
Add to the cooked onion:
- Two cubes of garlic
- Two cubes of ginger
- One tablespoon of curry paste (or more, according to taste)
- One tablespoon of lemongrass paste (or more, according to taste)
- Stir for a few minutes until everything has blended together and the mixture is fragrant.
- Add the can of light coconut milk and the vegetable cube.
- A quarter of a cup of parsley.
- Let it simmer gently for five minutes. Et voilà! your lunch is ready.
- You can add frozen shrimp to this sauce and accompany it with rice and you will have a fulfilling meal.
- There might even be some leftover for the following day’s lunch.
Notes
Oh dear, the only real hard work you will face is the peeling and fine chopping of the medium-sized onion. But you could even skip that step, just this once!